Spring chicken stew

Name: Spring chicken stew
Total time: 1 h 10 min
Yield: 4
Ingredients: olive oil; 2 rashers of higher-welfare smoked streaky bacon; 2 sprigs of fresh rosemary; 2 onions; 2 carrots; 400 g new potatoes; 100 g pearl barley; 1 heaped tablespoon plain wholemeal flour; 500 ml organic chicken stock; 500 ml semi-skimmed milk; 2 courgettes; 1 bunch of asparagus (350g); 200 g green beans; 4 x 120 g free-range skinless chicken breasts; 1 tablespoon mint sauce

Loadsa lovely veg, bacon & barley

“Humble pearl barley – a brilliant store-cupboard staple – is a source of several essential vitamins and minerals, especially manganese, which we need for good bone health. ”

Serves 4

Cooks In1 hour 10 minutes

DifficultyNot too tricky

Super Food Family Classics Stew Chicken breast Chicken Mains One-pan recipes

Nutrition per serving

Calories 549 27%
Fat 12.5g 18%
Saturates 3.6g 18%
Sugars 20.5g 23%
Salt 0.8g 13%
Protein 48.2g 96%
Carbs 64.8g 25%
Fibre 7.2g -

Of an adult's reference intake

Super Food Family Classics

By Jamie Oliver

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Ingredients

olive oil
2 rashers of higher-welfare smoked streaky bacon
2 sprigs of fresh rosemary
2 onions
2 carrots
400 g new potatoes
100 g pearl barley
1 heaped tablespoon plain wholemeal flour
500 ml organic chicken stock
500 ml semi-skimmed milk
2 courgettes
1 bunch of asparagus , (350g)
200 g green beans
4 x 120 g free-range skinless chicken breasts
1 tablespoon mint sauce

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Super Food Family Classics

By Jamie Oliver

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Method

Put a large casserole pan on a medium heat with 1 tablespoon of olive oil. Finely slice and add 2 rashers of smoked streaky bacon, strip in the leaves from 2 sprigs of fresh rosemary, and leave to get golden, stirring regularly.
Meanwhile, start prepping your veg. The idea here is to chop everything roughly the same size – around 2cm – stirring each veg into the pan as you prep it. Peel, chop and add 2 onions, followed by 2 carrots, then 400g of new potatoes.
Stir in 100g of pearl barley and cook everything for 10 minutes, or until starting to soften but not colour, stirring regularly.
Stir in 1 heaped tablespoon of plain wholemeal flour, followed gradually by 500ml of chicken stock and 500ml of semi-skimmed milk.
Simmer for 10 minutes, while you trim and quarter 2 courgettes lengthways, trim the woody ends off 1 bunch of asparagus (350g), trim just the stalk end off 200g of green beans, then chop it all into 2cm chunks. Chop 4 x 120g of chicken breast into 2cm chunks, too.
Stir the chicken and courgettes into the pan, cover with a scrunched sheet of wet greaseproof paper, and simmer on a low heat for 20 minutes.
Give it a good stir, add the asparagus and beans, replace the paper and cook for a further 20 minutes, or until thickened and cooked through, stirring occasionally.
Stir 1 tablespoon of mint sauce through the stew, taste, season to perfection, and serve.