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
Put chicken in a large zip-lock bag and season. Add flour and shake well to coat.
Set the slow cooker to saute mode and heat 1 Tbsp of the oil. 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.
TIP: If your slow cooker doesn't have a saute function, simply complete this step using a saucepan on the stove.
Heat remaining oil in the slow cooker. 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 and cook on high for 2 hours 30 minutes or on low for 6 hours or until meat is tender.
NOTE: Cooking times may vary according to the slow cooker you're using.
Stir in carrots and cook, covered, for a further 30 minutes. Serve stew with steamed greens on the side.
Don't have a slow cooker?
You don't need a to run out and buy a new slow cooker to enjoy this hearty meal. Simply swap the slow cooker for a heavy-based, oven-proof lidded saucepan and complete steps one to three. Place the saucepan (lid on) into the oven preheated to 140°C. Cook for 2 hours and 30 minutes. Once removed from the oven, stir through carrots and serve with a side of steamed greens.