Friday Night Fakeaway: the North West chefs helping families eat healthily

Some of the North West's best celebrity chefs are coming to the rescue, to show that eating healthy food can be fun for all the family.

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Recipe: Chicken and barley stew - chow mein style!

Credit: ITV News

Ingredients:

  • 1 x 3k whole organic free range chicken
  • 1 Tin sweetcorn
  • Chicken legs
  • 1k white turnip
  • 6 Banana shallot
  • 2 celery sticks
  • 2 large leeks
  • 150g unsalted butter
  • 100g pearl barley
  • 500ml chicken stock
  • Salt
  • Black pepper grinder
  • 1lt chicken stock
  • 50ml muscatel vinegar
  • 125g unsalted butter

Method: CHICKEN

Separate the chicken legs from the crown. Roast both coated in a small amount of oil and salt for seasoning.

Roast at 160C for areound 35-40 mins or until juices flow clear on crown. Take from oven and allow to rest, leaving legs in to roast for a further 30 mins.

Remove legs from oven and shred meat and skin using 2 forks.

SAUCE

Reduce stock to a syrupy sauce/glaze, add vinegar and reduce again, whisk in butter, reserve in a warm place, do not reboil.

STEW

Boil the barley in chicken stock until soft to your liking

Dice the shallot

Slice the leeks thinly

Slice the celery thinly

Peel and quarter the turnip, slice thinly

Drain sweetcorn

Cook the leeks lightly and quickly in the butter, add the cooked barley and shredded leg meat and cook through for 2-3 mins

Add all other ingredients and heat through well

Season with salt and pepper

TO SERVE

Carve breast from chicken and slice thinly

Place stew in bowls and arrange breast on top

Pour sauce over top

Credit: ITV News

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