Chicken, celeriac and barley stew

Hearty and delicious, this nutritious stew is the perfect way to warm up your family's bellies on cooler evenings at home. You'll get a nice dose of veggies, protein and fibre with every serving, too.

  • 15 mins preparation
  • 1 hr 30 mins cooking
  • Serves 4
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Chicken, celeriac and barley stew
  • 3 chicken marylands
  • 1 kilogram celeriac, cut into 2cm pieces
  • 1 small bulb garlic, halved
  • 1/4 cup olive oil, plus 1 tbsp extra
  • 2 teaspoon dried oregano
  • 2 teaspoon smoked paprika
  • 1 teaspoon dried chilli flakes
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 cup parsley leaves, stems and leaves separated
  • 2 litre chicken stock
  • 1/2 cup black pearl barley
  • 1 bunch tuscan cabbage, shredded
  • 1/2 cup grated pamesan
  • char-grilled sourdough, to serve


Chicken, celeriac and barley stew
  • 1
    Preheat oven to very hot 220 °C. Line 2 oven trays with baking paper.
  • 2
    In a large bowl toss chicken, celeriac, garlic olive oil, oregano, paprika, chilli and garlic. Season. Transfer trays. Bake 35-40 minutes until golden.
  • 3
    In a large saucepan or stock pot heat extra oil on high. Cook onion, celery and parsley stalks 6-8 minutes. Add chicken stock and barley, bring to the boil.
  • 4
    Remove garlic bulb from oven trays and when cool enough to handle, squeeze flesh from skins into soup. Add chicken and celeriac and all pan juices to pot. Bring back to the boil.
  • 5
    Reduce heat to low and simmer, uncovered 35-40 minutes. Remove chicken pieces, shred meat and discard bones. Return meat to the pot with cabbage. Simmer 2-3 minutes until wilted.
  • 6
    Chop parsley leaves and stir through. Serve serve sprinkled with parmesan and accompanied grilled sourdough.


You can substitute celeriac for potato or your favourite root vegetable. If you can’t find black barley you can use pearl barley instead.

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