Chicken and Barley Casserole

This is a deliciously comforting winter stew that is low in carbs and so packed full of vegetables that you don't really need anything else! I use skin on chicken thighs which are browned and cooked with barley, mushrooms, carrots and onions in a delicious light sauce, seasoned with a little mustard, white wine and herbs and peas.

Tip: If you have any left over, heat in a pan the next day, add some water and a few frozen peas, sweetcorn, spinach or any veg you have and it will make a delicious light soup.

⚖️ Approx dish weight: 400g

Size: Regular
Sale price£6.95
£6.95 per portion
Meet Lisa

My Mum was an amazing chef and taught me how to cook. My food story began when I was a songwriter, our studios were in a remote part of Kent with nowhere to buy food so I cooked for everyone. After 20 years of writing pop songs I decided I wanted a career in food and I was offered a chef role at Jamie Oliver's cook school but decided to set up my own at home. My business grew into recipe developing and writing articles for local London newspapers.

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