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The Yorkshire Shepherdess' chicken and barley stew

Yorkshire Shepherdess Amanda takes us to meet the man who grows the best potatoes, then returns to her farmhouse to cook a hearty chicken and barley stew with Yorkshire puddings with her children.

Chicken and bean stew 

Prep time: 15 minutes

Cooking time: 1 hour

Serves: 4


2 tbsp rapeseed oil

1 large onions, diced

3 cloves garlic

2 sticks celery, chopped

2 medium leeks, sliced

6 medium potatoes, peeled and diced

1 small swede, peeled and diced

2 large carrots, peeled and sliced

4 medium parsnips, peeled and sliced

4 chicken thighs

2 tbsp plain flour

1 tbsp smoked paprika

100g barley, soaked overnight

800ml hot chicken stock

Small bunch of rosemary 

Small bunch of thyme

400g can haricot beans, drained

150g frozen peas, defrosted

Small bunch fresh parsley, chopped

Salt and black pepper to season


1. Heat the oil in a large pan then add the onion and fry for 5 minutes until softened

2. Add the remaining vegetables and continue to cook for 8-10 minutes, until softened. Next add the chicken thighs and brown on all sides for about 5 minutes.

3. Sprinkle over the flour and paprika and cook for a minute over a medium heat

4. Add the barley and pour over the chicken stock. Stir through the herbs and bring to the boil then cover and simmer for 35-40 minutes.

5. Take the stew off the heat, add the haricot beans and peas and heat gently for 5 minutes

6. Season to taste then sprinkle over the parsley before serving

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Weekdays 10am-12:30pm