Name: Slow cooker chicken stew with rosemary and barley
Prep time: 10 min
Cook time: 195 min
Total time: 205 min
Yield: 4-6
Ingredients: 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

In this slow cooker chicken stew recipe, the flavours of barley, rosemary, garlic and white wine combine to create a winning dinner. You won’t regret jumping out of bed early to prepare this meal, because the smell you’ll come home to is truly divine.

Serve with steamed green vegetables for a nutritious, comforting meal you don’t have to feel guilty about. Top each bowl with a decorative sprig of fresh rosemary and, if you’re still feeling peckish, a slice of homemade bread.

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Ingredients

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

Method

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.

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Ingredients

Method

Don’t have a slow cooker?

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