Chicken and Barley Vegetable Stew

When evenings are wet, chilly and windy, I like to serve the family a nourishing stew full of hearty beans or barley and a variety of veggies.  Sometimes it could be an Irish stew with some lamb chops and potatoes added, although lamb can occasionally be a bit heavy to eat. 

I decided to adjust the stew to suit a Mum-to-be and added some chicken that could slow-cook along with the veggies and barley. My kitchen smelt so inviting whilst this stew was simmering away on the stove.  It is a gently aromatic, flavoursome stew that could be enjoyed by a morning-sick Mumma but you could add more mustard or pepper to suit your tastes.  Leftovers are even tastier the next day - add some more veggies and enjoy another satisfying warming meal.  Add more stock or hot water and turn it into a hearty soup.            Enjoy!   Colleen

Preparation       10 minutes

Cooking             20 minutes browning  then approx 1 hour simmering

Serves                5

Ingredients       (adjust to your requirements)

splash olive oil

10 chicken drumsticks   Or similar chicken pieces on the bone

2 onions - chopped

optional - add some crushed garlic if you like (I left out this time)

3 large carrots - chopped

optional - 1 or 2 chopped parsnips

4 large stalks celery and some inner soft celery leaves 

4 - 6 thyme stalks and 4 - 6 sage leaves   -  I added these whole and removed later

pinch of dried thyme, sage and dried mint

1 - 1 1/4 cups pearl barley - rinsed well and drained

1 1/2 - 2 litres Salt Reduced Chicken Stock / vegetable stock - or a bit of both

1 tablespoon balsamic vinegar

2 - 4 tablespoons Dry Mustard powder  - start with 2, taste and add a bit more later on if needed. Before adding - make into a paste by mixing mustard powder with a splash of water

handful red lentils

few handfuls of baby spinach leaves

handful of fresh green beans - cut approx 3 cm   OR some frozen green peas

Freshly cracked black pepper - to your preference

Chopped fresh parsley - some mixed in and some reserved for garnish

Optional - some dijon mustard to serve on the side

Method

Use a large, wide, deep frypan/casserole dish with a tight fitting lid.

Warm a splash of olive oil in the pan and brown the chicken turning regularly.  Remove.

Add the chopped onions, carrots, celery and stir til golden and softening

Toss in the fresh and dried herbs then add the barley and stir through

Pour the stock in 1 cup at a time.  I only add 1 1/2 litres now and more later if barley gets dry.

Add balsamic and the mustard and stir through well.

Bring to a soft boil then reduce heat to a simmer and pop lid on firmly. Simmer for 40 minutes.

Check and stir regularly so it doesn't catch on base of pan and check hasn't dried out, if needed add more stock or hot water from a kettle. Keep lid on.

After 40 minutes, add a handful or so or red lentils and maybe a dash more stock.

Taste and add more mustard, pepper or salt if needed. Lid  back on.

10 minutes later, stir through the spinach, green beans and pepper to taste. More stock?    Place lid back on firmly.

Gently simmer for a further 5 - 10 minutes until chicken thoroughly cooked and beans just cooked.

Remove the lid, turn off the heat and stir through most of the parsley and remove the herb stalks.

Garnish with the remaining chopped parsley and serve with optional dijon mustard.  

Enjoy! Colleen