CHICKEN BARLEY STEW WITH WINTER VEG

• 份量: 4

食材

1 tbsp olive oil

Salt and black pepper

6 skinless, boneless chicken thighs, chopped

2 onions, chopped

4 carrots, peeled and chopped

2 celery stalks, chopped

2 leeks, washed, trimmed and chopped

2 small tumips, peeled and chopped

4 garlic cloves, crushed

600ml chicken stock

150ml red wine

1 tbsp tomato purée

1 x 400g tin of chopped tomatoes

1 tbsp fresh thyme leaves

120g pearl barley

步驟

1 Heat the oil in a large casserole dish over a medium-high heat. Season the chicken pieces and brown on all sides, working in batches if necessary to avoid crowding the pan. Transfer to a plate and set aside.

2 Add all of the vegetables to the pan with a small splash of stock. Turn the heat to low, cover with a lid and cook for

15 minutes, stirring occasionally.

3 Turn the heat to medium-high, add the red wine and allow to bubble for 2-3 minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan.

4 Add the tomato purée and cook for two minutes, stirring.

5 Pour in the remaining chicken stock and add the tinned tomatoes, thyme, barley and some salt and pepper. Simmer for

45 minutes until the barley is cooked and the vegetables are tender. Serve with mashed potato or crusty bread.

筆記

Use bone in thighs if you can’t find Bo’ness but you’ll have to shred chicken and remove bones at end of cooking but taste will be better