Creamy chicken and barley hotpot
This creamy chicken and barley hotpot or stew is based on the traditional Scottishcock-a-leekie. It’s hearty and healthy – a very satisfying meal on cold evenings.
Ingredients
Method
- Chop the onions, slice the carrots and leek about 1cm thick.
- Heat the oil in a large, heavy-based saucepan, then brown skin of the chicken legs. Turn them over, add the chopped veggies and cook for 5 minutes.
- Rinse and drain the pearl barley. Add to the pan and cover everything well with water. Add the prunes, cover and simmer for about 30 minutes.
- When pearl barley is soft and the chicken is cooked, remove the legs onto a plate, keep warm.
- Add the yoghurt to the barley and reduce it to a thick, creamy consistency. Stir in most of the parsley.
- Serve the chicken on top of the barley stew. Sprinkle with the remaining parsley.