Chicken and Barley Stew with Winter Veg

 (recipe from Easy Food magazine )

Serves 4

Ingredients:

• 1 tbsp olive oil
• 6 skinless ,boneless chicken thighs, chopped in to bite size pieces
• 2 onions, chopped
• 4 carrots , peeled and chopped
• 2 celery stalks, chopped
• 2 leeks, washed, trimmed and chopped
• 2 small turnips, peeled and chopped
• 4 garlic cloves ,crushed
• 600 ml chicken stock
• 150 ml  red wine
• 1 tbsp tomato puree
• 400 gr tin chopped tomatoes
• 1 tbsp fresh thyme leaves
• 120 gr pearl barley
• salt and pepper

Step One

 Heat the oil in a large casserole dish over a medium-high heat. Season the chicken pieces and brown on all sides, working in batches if necessary to avoid crowding the pan. Transfer toa plate and set aside.

Step Two

 Add all of the vegetables to the pan with a small splash of stock, Turn the heat to low, cover with a lid and cook for 15 min, stirring occasionally.

Step Three

 Turn the heat to medium-high, add the red wine and allow to bubbles for 2-3 min, using a wooden spoon to scrape any sticky bits from the bottom of the pan.

Step Four

 Add the tomato puree and cook for 2 min, stirring.

Step Five

 Pour in the remaining chicken stock and add the tinned tomatoes, thyme, barley and some salt and pepper. Simmer for 45 min until the barley is cooked and the vegetables are tender. Serve with mash potato or crusty bread.

Poftă Bună!!!