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
Ingredients
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
Method
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