CHICKEN, BAR­LEY & VEG­ETABLE STEW

YOURS (UK) - - Inspiring You -

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.

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