| Prep Time | 10 minutes |
| Cook Time | 60-70 minutes |
| Servings |
|
Ingredients
- 2 chicken breasts or thighs, cut in chunks
- 1 onion roughly chopped
- 1 stalk celery sliced
- 1 Tbsp oil
- 2 carrots roughly sliced
- 1 medium ptoato roughly chopped
- 1 piece swede roughly chopped
- 3 Tbsp barley pre- cook in plenty of water for 1 hour
- 1 chicken stock cube
- 1 Tbsp flour
- 750 ml water
- 1 cup peas
- salt and pepper
- 1 tsp whole grain mustard
Ingredients
|
|
Instructions
- Heat the oil in a large saucepan.
- Add the chicken and brown.
- Remove the chicken pieces from the pan and keep to one side.
- Add the onion, celery, carrots, potato and swede to the pan with the hot oil.
- Saute for 5 minutes, stirring.
- Stir in the crumbled stock cube and the flour.
- Add water, cover and cook gently for 30 minutes.
- Place the chicken pieces back in the pot.
- Cook for 30 minutes stirring occasionally and adding more water if it begins to thicken and stick
- Add the drained barley and peas.
- Stir in the mustard.
- Cook for another 3 minutes to warm up the barley and peas.
- Before sereving check seasoning and adjust if necessary.
Share this Recipe
