CHICKEN, BARLEY & VEGETABLE STEW
SERVES: 4 PREP: 15 MINS COOK: 1½ HOURS
1½ tbsp olive oil
1kg (2lb 4oz) chicken drumsticks
4 celery sticks, diced
3 carrots, diced
1 large onion, diced
1 fennel bulb, diced, fronds reserved
4 cloves of garlic, finely chopped
2 bay leaves
2 tbsp chopped parsley stalks, leaves, plus 1 tbsp extra
2 litres chicken stock 140g (4¾ oz) pearl barley Handful of kale
1. In a large flameproof casserole dish heat oil on high. Brown the chicken for 6-8 mins, turning on all sides. Remove and set aside.
2. Using the same pan reduce heat to low. Cook celery, carrot, onion, fennel, garlic, bay leaves and parsley stalks, stirring for 8-10 mins.
3. Return the chicken to the pan with stock and barley. Bring to the boil. Reduce the heat to low and simmer, covered for an hour.
4. Using a slotted spoon, carefully remove drumsticks and shred the meat, discarding the bones and skin. Return the chicken to the pan with the kale. Season and simmer for 10 mins and serve.