Very simple and easy to make, this dish is very warming and healthy. Serve it with fresh and crusty rolls, and use Vegetables that are as fresh as possible to make sure that they have as much flavour, taste and crunch as possible.
To Serve 4
100g Pearl Barley
300ml Cold Water
15g Butter
1tbsp Olive Oil
1 Leek, trimmed and finely sliced
1 Celery Stick, trimmed and sliced
2 Carrots, peeled and diced
1 Potato, diced
2 Chicken Breast fillets
1tbsp Fresh Thyme
600ml Chicken Stock
1. Bring the Cold Water to the boil with the Pearl Barley, and simmer for about ten minutes in a covered pan.
2. Melt the butter in a heavy large pan, along with the tablespoon of Olive Oil. Add the Leek and Celery, cover with a lid and heat over a low heat for five minutes, stirring occasionally.
3. Add the Carrots, Potato, Chicken Breast, Thyme and Chicken stock into the pan, then add the Pearl Barley and the water that it was boiling in. Bring to the boil, then simmer for thirty minutes.
4. Remove the Chicken from the pan, and cut into cubes, then return to the pan and re-heat thoroughly.
You can freeze this dish by chilling it first, then placing in the freezer, and it’ll keep for around a month.
Photo Courtesy of: YoAmes