serves 4
ingredients
4 chicken fillet portions,
skinned and chopped into
bite-size pieces
25g/1oz butter
1 onion, sliced
4 carrots, sliced
1 swede, sliced
100g/4oz pearl barley
900ml/11⁄2pt chicken stock
3 potatoes, cut into bite-size
chunks
1 green cabbage, shredded
salt and freshly ground
black pepper
• Brown the chicken in the butter in a
large saucepan. Remove from the
pan with a slotted spoon.
• Add the onion, carrots and swede
to the same pan, and sauté for
2 minutes, stirring.
• Add the barley and stock, and
return the chicken to the pan.
Season with salt and pepper.
• Bring to the boil, then simmer for
45 minutes. Add the potatoes and
cabbage, cover and continue
cooking for 20 minutes or until all
ingredients are tender. Serve hot.
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