Chicken and barley casserole

Chef: Bosch
Prep: 10 mins
Cook: 60 mins
Chicken and barley casserole
A true winter warmer for the whole family

1 onion

2 cloves garlic

4 carrots

4 parsnips

½ head celery

1 whole free range chicken jointed by the butcher into 8 pieces

2 tbsp olive oil

100g barley

2 sprigs of thyme

1L chicken stock

3 large potatoes peeled and quartered

Small handful of flat parsley

Salt and pepper

Chop the onion, garlic, carrots, parsnips and celery in the Bosch multi talent food processor with the supercut blade attached.

Season the chicken with salt and pepper. Heat the oil in a large casserole dish. Brown for 5-8 minutes until chicken is well sealed and coloured, then turn and repeat on other side.

Remove the chicken from the pan and leave on a plate for a few minutes while you deal with everything else. Add the chopped vegetables and cook for 5-10 minutes on a gentle heat until they are stightly softened and well coated in the olive oil.

Add the chicken back into the pan with the barley, thyme and the chicken stock. Bring to the boil then transfer to the oven and cook covered for 30 minutes. Then add the potatoes and cook for a further 35-45 minutes. The spuds will break down a little and thicken the sauce. Fish out the thyme, add the chopped parsley and serve.

Serves
4-6

Preparation Time
10 minutes

Cooking Time
60 minutes

Main ingredients
Chicken, Vegetables, Grains

Recipe Type
Dinner, Family Dinners, Healthy, One Pot, Babyfood

Cuisine
Irish

Level of Difficulty
Easy

The casserole can be pureed and served from 9 months.
 

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