Wednesday, June 18, 2008

Winter Chicken Stew

Winter Chicken Stew
serves 4

4 chicken fillet portions,
skinned and chopped into
bite-size pieces
25g/1oz butter
1 onion, sliced
4 carrots, sliced
1 swede, sliced
100g/4oz pearl barley
900ml/11/2pt chicken stock
3 potatoes, cut into bite-size chunks
1 green cabbage, shredded
salt and freshly ground
black pepper

• Brown the chicken in the butter in a large saucepan. Remove from the pan with a slotted spoon.
• Add the onion, carrots and swede to the same pan, and sauté for 2 minutes, stirring.
• Add the barley and stock, and return the chicken to the pan. Season with salt and pepper.
• Bring to the boil, then simmer for 45 minutes. Add the potatoes and cabbage, cover and continue cooking for 20 minutes or until all ingredients are tender. Serve hot.

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