Spring chicken stew

Loadsa lovely veg, bacon & barley

Spring chicken stew

Spring chicken stew

Serves Serves 4
Time Cooks In1 hour 10 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • 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
recipe adapted from

Super Food Family Classics

By Jamie Oliver
Tap For Method

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
Tap For Method
recipe adapted from

Super Food Family Classics

By Jamie Oliver
Tap For Ingredients

Method

  1. 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.
  2. 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.
  3. Stir in 100g of pearl barley and cook everything for 10 minutes, or until starting to soften but not colour, stirring regularly.
  4. Stir in 1 heaped tablespoon of plain wholemeal flour, followed gradually by 500ml of chicken stock and 500ml of semi-skimmed milk.
  5. 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.
  6. 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.
  7. 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.
  8. Stir 1 tablespoon of mint sauce through the stew, taste, season to perfection, and serve.
recipe adapted from

Super Food Family Classics

By Jamie Oliver