Chicken Leg and Pearl Barley Stew Recipe
Chicken legs are such great value for money, and in this delicious recipe, they are browned before being cooked over a stew of pearl barley with red wine and dried prunes. It's a fantastic one-pot meal guaranteed to warm the cockles on a winter's day.
Servings 2 Servings
Calories 1113kcal
Ingredients
- 2 Chicken Legs
- ½ teaspoon Salt (Plus extra to taste)
- 1 teaspoon Cooking Oil
- 1 Medium Onion 150g
- 1 Medium-Large Celery Stick 75g
- 25 g Butter 2 Tbsp
- 2 tablespoon Tomato Puree
- 200 g Pearl Barley 1 Cup
- 100 g Soft Dried Prunes ⅔ Cup
- 2 Sprigs Fresh Thyme
- 1 Bay Leaf
- 375 ml Chicken Stock 1½ Cups
Instructions
- Cut the onion in half, peel it and cut it into a 5mm (¼") dice.
- Clean up the celery and cut it into a 5mm (¼") dice.
- Heat a 28cm or 11" frying pan (not non-stick if possible) over a medium-high heat and add the cooking oil.Season the chicken legs with the salt, and brown them on all sides, then remove and set aside.
- Whilst the chicken is browning cut the prunes into quarters.
- Once the chicken has brown, reduce the heat under the pan to medium, add the butter and when it begins to foam, add the onions and celery, and cook for 4-5 minutes, stirring regularly.
- Add the tomato puree and cook for a minute or two stirring all of the time.
- Turn the heat up to high, pour in the wine and reduce it by three-quarters.
- Add the pearl barley, prunes, thyme, bay leaf and chicken stock. Stir and have a taste adding salt as required.
- Add the chicken legs and any resting juices., cover the pan with a lid or tin foil, transfer to the oven and cook for 40-45 minutes at 180°C or 350°F.
Nutrition
Serving: 1 | Calories: 1113kcal | Carbohydrates: 127g | Protein: 50g | Fat: 48g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 1267mg | Potassium: 1596mg | Fiber: 22g | Sugar: 28g | Vitamin A: 1403IU | Vitamin C: 12mg | Calcium: 119mg | Iron: 6mg
