Chicken & pearl barley stew

Step by Step

Step 1

Melt the butter in a large saucepan over a medium heat. Fry the onion, carrots and celery together with a generous pinch of salt, stirring often, for 10-12 minutes, until softened but not coloured. Add the ginger and chilli flakes (if using) and fry for 2 minutes more. Add the stock, pearl barley and chicken breasts, then bring the liquid to a simmer.

Step 2

Once the stock is gently bubbling, skim the foam off the top, then cook for 10 minutes to poach the chicken, until cooked through with no pink meat and juices that run clear. Remove the chicken to a plate and cover tightly with foil.

Step 3

Increase the heat slightly so the stock simmers and cook for 20 minutes more, or until the pearl barley is just tender and the liquid has reduced and thickened a little.

Step 4

Stir the leafy greens through the stew and cook for 5 minutes more. Meanwhile, shred the chicken with two forks, then stir it back through the pan. Season to taste, then serve.