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Chicken, Leek and barley stew

Easy Chicken, Leek and Barley Stew

Janice Pattie
A hearty and warming casserole, ideal for cold winter days.
5 from 2 votes
Prep Time 10 minutes
Cook Time 1 hour
Course Main Course
Cuisine British
Servings 4
Calories 312 kcal

Ingredients
 

  • 25 grams pearl barley
  • 2 tablespoon vegetable oil
  • 2 carrots peeled and thickly sliced
  • 1 medium leek trimmed rinsed and sliced.
  • 100 grams closed-cap mushrooms wiped clean
  • 500 grams chicken leg quarters
  • 2 teaspoon tomato puree
  • 1 tablespoon chicken gravy granules Or 2 tsp cornflour (cornstarch)
  • 600 millilitres hot chicken stock Or 400 ml if cooking in slow cooker
  • 10 grams fresh thyme
  • 25 grams fresh flat-leaf parsley to garnish

Instructions
 

For Oven Method

  • Place the pearl barley in a large saucepan; cover with cold water. Bring to the boil; drain; rinse thoroughly under cold running water. Return the pearl barley to the pan; cover with fresh water. Gently simmer for 20 minutes then drain.
  • Preheat oven to 170C/Fan 150C/Gas Mark 3.
  • Whilst the barley is simmering, heat 1tbsp oil in a saute or frying pan. Add the chicken quarters; fry for 8 mins, turning once until golden all over. Transfer to a plate.
  • Add more oil to the pan if required, add the leeks, carrots, and mushrooms and saute for 4-5 mins until browned. Transfer to a casserole dish using a slotted spoon.
  • Dissolve the gravy granules in the stock and stir in the tomato puree. If using cornflour rather than gravy granules, then mix the cornflour with 2 tbsp of cold water then stir into the stock.
  • Place the barley over the vegetables then arrange the chicken pieces on top. Pour over the stock, add the thyme and season with salt & pepper.
  • Cover the casserole with a tight-fitting lid. Bake for 1 hour until the chicken is cooked through and the vegetables are tender. Garnish with chopped fresh parsley.

For Slow Cooker Method

  • Rinse the pearl barley under running water
  • Heat 1tbsp oil in a saute or frying pan. Add the chicken quarters; fry for 8 mins, turning once until golden all over. Transfer to a plate.
  • Add more oil to the pan if required, add the leeks, carrots, and mushrooms and saute for 4-5 mins until browned. Transfer to the slow cooker pot using a slotted spoon.
  • Dissolve the gravy granules in the 400 ml stock and stir in the tomato puree. If using cornflour rather than gravy granules, then mix the cornflour with 2 tbsp of cold water then stir into the stock.
  • Place the barley over the vegetables then arrange the chicken pieces on top. Pour over the stock, add the thyme and season with salt & pepper.
  • Cover the slow cooker with its lid and cook on LOW for 6-8 hours
  • Garnish with chopped fresh parsley.

Notes

IMPORTANT:  REMEMBER TO REDUCE THE QUANTITY OF STOCK WHEN USING THE SLOW COOKER METHOD. 
 

Nutrition

Calories: 312kcalCarbohydrates: 19gProtein: 16gFat: 20gSaturated Fat: 9gCholesterol: 66mgSodium: 334mgPotassium: 601mgFiber: 3gSugar: 6gVitamin A: 6206IUVitamin C: 18mgCalcium: 51mgIron: 2mg