Name: Chicken, celeriac and barley stew
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4
Ingredients: 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

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.

Serves 4

Prep

15M

Cook

1H 30M

Total

1H 45M

Ingredients

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

Method

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.