Chicken, Pearl Barley and Broad Bean Stew
19th Jan, 2015


  • 1 tsp rapeseed oil
  • 1 shallot, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 chicken breast, skin off, cut into large pieces
  • 1 carrot, peeled and diced
  • 1 stick of celery, diced
  • 60g of pearl barley, washed thoroughly
  • 400ml vegetable stock
  • 100g broad beans, podded
  • 1 handful of flat-leaf parsley, finely chopped
  • Sea salt and black pepper

Equipment required:

Heat the oil in a heavy-based pan, add the shallot and garlic, and saute for 5-7 minutes until the onion is translucent. Add the chicken and cook until lightly browned. Then add the carrot, celery and pearl barley, and stir to lightly coat in the oil. Pour in the stock and simmer for 25 minutes until the pearl barley is soft but still has a bite.

Meanwhile, prepare the broad beans. Bring a small pan of water to the boil and drop in the broad beans. Cook for 2 minutes, then drain and rinse under cold water to cool. Next pop the inner bean out of the shell.

Once the pearl barley is cooked, add the broad beans and parsley, season and serve.

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