8 skinless chicken thigh cutlets
Sea-salt flakes and freshly ground black pepper, to season
2 Tbsp plain flour
4 Tbsp extra virgin olive oil
2 sticks celery, finely diced
1 brown onion, finely diced
3 cloves garlic, minced
2 sprigs rosemary
1 fresh bay leaf
½ cup pearl barley
750ml chicken stock
125ml dry white wine
¼ cup tomato paste
2 desiree potatoes, cut into thin wedges
1 bunch Dutch carrots, trimmed Steamed greens, to serve
Preheat oven to 140°C. Put chicken in a large zip-lock bag and season. Add flour and shake well to coat.
Heat 1 Tbsp of the oil in a large heavy-based ovenproof lidded saucepan over a medium heat. Add ½ of the chicken and cook for 4 minutes or until browned all over. Transfer to a plate. Repeat with 1 Tbsp of remaining oil and remaining chicken. Transfer to same plate.
Heat remaining oil in same pan. Add celery, onion and garlic and cook, stirring occasionally, for 5 minutes. Add rosemary, bay leaf, barley, stock, wine and tomato paste. Bring to the boil, then add potatoes and browned chicken. Cover with lid, transfer to oven and cook for 2 hours 30 minutes.
Stir in carrots and cook, covered, for a further 30 minutes. Serve stew with steamed greens on the side.