Chicken, Leek & Barley Casserole
A warming, hearty casserole that is very easy to make and super filling
Equipment
- Electronic digital scales
- 1 Large, heavy bottomed saucepan
Ingredients
- 1 Tablespoon Coconut Oil Olive oil also works
- 4 Chicken thighs
- 1 small White or yellow onion, finely chopped approximately 75 grams [2.6 ounces]
- 1 Large Carrot, peeled and cut into 1cm slices approximately ½ inch
- 1 Leek, white part, thinly sliced, extra for garnish approximately 65 grams [2.3 ounces]
- 1 piece Celery Stalk, thinly sliced approximately 50 grams [1.75 ounces]
- 100 grams Pearl Barley, rinsed 3.5 ounces
- 300 ml Chicken stock 10.5 ounces
- 150 ml Natural Yoghurt 5 ounces
- 1 teaspoon Oregano, divided to taste- fresh is best
- ½ teaspoon Thyme, divided to taste- fresh is best
- ¼ teaspoon Smoked Paprika
- Salt and white pepper to taste
- 1 Handful of fresh parsley
Instructions
- Gather and weigh your ingredients.Heat the oil in a large saucepan over medium heat. Season the chicken with ¼ teaspoon each of dried oregano and thyme along with salt and white pepper to taste and cook, skin side down about 5 minutes until golden, and turn over.Add the onion, celery, carrot and leek and cook for a further 5 minutes or so until softened.
- Add the pearl barley and stock to the pan, along with ¾ teaspoon oregano, ¼ teaspoon thyme and the ¼ teaspoon smoked paprika- the liquid should cover the vegetables and come halfway up the chicken. Cover and gently simmer for 25-30 minutes, until the chicken and the barley are cooked through.
- Remove the chicken from the pan and set aside with a loose covering of foil. Add the yoghurt to the pan and boil vigorously for a few minutes to thicken the sauce.Divide the sauce between 2 plates and add the chicken on top and scatter with chopped parsley and the extra sliced leeks if using.