Serves 4
2 tbsp vegetable oil
8 small , skinless chicken thighs
500 ml /18 fl oz chicken stock
100 g /3 1/2 oz pearl barley , rinsed
and drained
200 g/ 7 oz small new potatoes ,
scrubbed and halved lenghtways
2 large carrots , peeled and sliced
1 leek ,trimmed and sliced
2 shallots , sliced
1 tbsp tomato puree
1 bay leaf
1 courgette , trimmed and sliced
2 tbsp chopped fresh flat-leaf
parsley , plus extra sprigs
to garnish
2 tbsp plain flour
4 tbsp water
salt and pepper
Method
1 . Heat the oil in a large saucepan over a medium heat . Add the chicken and cook for 3 minutes , then turn over and cook on the other side for a further 2 minutes . Add the stock , barley , potatoes carrots , leek , shallots , tomato puree and bay leaf . Bring to the boil , lower the heat and simmer for 30 minutes .
2 . add the courgette and chopped parsley , cover the pan and cook for a further 20 minutes , or until the chicken is cooked through . Remove the bay leaf and discard .
3 . In a separate bowl , mix the flour with 4 tablespoons of water and stir into a smooth paste . Add it to the stew and cook , stirring ,over a low heat for a further 5 minutes . Season to taste with salt and pepper .
4 . Remove from the heat , ladle into individual serving bowls and garnish with sprigs of fresh parsley .