Chicken & Barley Stew

Name: Chicken & Barley Stew
Total time: 3000 s
Yield: 4 servings
Cuisine: British
Ingredients: 8 chicken thighs, however you like them i.e skin on &/or bone in; 75 g pearl barley, rinsed; 2 sticks celery, diced; 75 g frozen peas; 1 head little gem lettuce, stalks removed & leaves roughly shredded; 1 onion, chopped; 500 ml chicken stock; 1 tsp each of dried parsley & thyme (or use fresh if you have them, just add towards the end); salt & pepper

The Credit Crunch Cooke (Sarah Winkle) @credit_crunch_cooke

Staffordshire UK

This is a lovely light, healthy stew packed with veg & perfect for the warmer weather. Pearl Barely is a good source of Potassium, folate & Vitamin B6 plus it's low in cholesterol which are all ingredients for a healthy heart!
I have used skin on, bone in thighs but you can use skinless &/or boneless if you prefer.

The Credit Crunch Cooke (Sarah Winkle) @credit_crunch_cooke

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Ingredients

50 minutes

4 servings

8chicken thighs, however you like them i.e skin on &/or bone in
75 gpearl barley, rinsed
2 stickscelery, diced
75 gfrozen peas
1 headlittle gem lettuce, stalks removed & leaves roughly shredded
1onion, chopped
500 mlchicken stock
1 tspeach of dried parsley & thyme (or use fresh if you have them, just add towards the end)
salt & pepper

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Steps

50 minutes

1

Heat about 1 tbsp oil in a large frying pan over medium heat.
Add the chicken, skin side down & cook for about 5 minutes until golden.
Set aside on some kitchen paper.
Add a little more oil to the pan if needed then add the onion & celery. Cook until starting to soften then add the herbs & barley. Cook for another minute stirring all the time.
2

Pour in the stock, season & simmer for 20 minutes.
Add the lettuce, peas & chicken & simmer for another 30 minutes. Serve with crusty bread if you like but it's good as it is!