Chicken, Leek & Barley Casserole
A warming, hearty casserole that is very easy to make and super filling
Equipment
- Electronic digital scales
- Large, heavy bottomed casserole dish
Ingredients
- 1 Tablespoon Coconut Oil Olive oil also works
- 4 Chicken thighs, skin removed
- 1 small White or yellow onion, finely chopped approximately 75 grams [2.6 ounces]
- 1 Large Carrot, peeled and cut into 1cm slices [Note 1] approximately ½ inch
- 1 Leek, white part, thinly sliced, extra for garnish approximately 65 grams [2.3 ounces]
- 1 piece Celery Stalk, thinly sliced [Note 2] approximately 50 grams [1.75 ounces]
- 100 grams Pearl Barley, rinsed 3.5 ounces
- 300 ml Chicken stock [Note3] 10.5 ounces
- 150 ml Natural Yoghurt 5 ounces
- 1 ¼ teaspoon Oregano, divided to taste- fresh is best
- ¾ 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 [1/4 teaspoon each side] 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, 1/2 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.
Notes
Updated October 2025- I made this dish for dinner last night and used what I had to hand:
Note 1. I used a large carrot and half a peeled sweet potato, diced.
Note 2. I didn't have any celery, but wanted a bit of texture so added a small turnip, peeled and diced. I then added 2 handfuls of fresh spinach leaves at the end.
Note 3. Having made the decision a bit late to be thawing out a chicken carcass for stock, I used leek tops, half an onion from the fridge, some mushrooms and a ropey carrot hiding in the crisper; added a large garlic clove, and peeled and grated a large thumb of ginger. The recipe only calls for 300 ml of stock [just over a cup] and this was enough product to comfortably produce enough good, quality veg stock. - bear in mind, chicken stock does taste better :) and no, I don't ever use stock cubes, though I suspect there may be some good ones out there. We keep veg bits and peelings in the fridge just for this purpose; and well, our giant rabbits get peelings for treats too :-)
Note 4. If you are using a heat proof casserole with a lid, which I did, you can pop it into a pre-heated oven [190 C = 375F] for the same amount of cooking time.