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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.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 4 pieces of chicken legs,thighs,wings
  • 1 onion
  • 1 leek
  • 1 large carrot
  • 100 g pearl barley
  • 6 prunes
  • 300 ml chicken soup
  • 200 ml Greek yogurt or single cream
  • 1 handful parsley chopped

Method
 

  1. Chop the onions, slice the carrots and leek about 1cm thick.
  2. 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.
  3. 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.
  4. When pearl barley is soft and the chicken is cooked, remove the legs onto a plate, keep warm.
  5. Add the yoghurt to the barley and reduce it to a thick, creamy consistency. Stir in most of the parsley.
  6. Serve the chicken on top of the barley stew. Sprinkle with the remaining parsley.