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Ingredients
- 4 chicken fillet portions, skinned and chopped into bite-size pieces
- 25g/1oz butter
- 1 onion, sliced
- 4 carrots, sliced
- 1 swede, sliced
- 100g/4oz pearl barley
- 900ml/11⁄2pt chicken stock
- 3 potatoes, cut into bite-sizechunks
- 1 green cabbage, shredded
- salt and freshly ground black pepper
Instructions
- Brown the chicken in the butter in a
large saucepan. Remove from the
pan with a slotted spoon. - Add the onion, carrots and swede
to the same pan, and sauté for
2 minutes, stirring. - Add the barley and stock, and
return the chicken to the pan.
Season with salt and pepper. - Bring to the boil, then simmer for
45 minutes. Add the potatoes and
cabbage, cover and continue
cooking for 20 minutes or until all
ingredients are tender. Serve hot
