Chicken and Vegetable Stew

I’ve been run down with a cold so something healthy and comforting was in order. Nigel Slater’s Appetite features this recipe for a stew and describes it so beautifully it would be hard not to try it out.

Other than browning the chicken and boiling the pearl barley for 20 minutes or so, it’s basically a one pot job. Leeks, parsnip, carrot, onion all get cooked a few minutes. Then throw in the browned chicken, the herbs (thyme, sage and bay) and cover with water. Top with some sliced potatoes before sticking it in the oven for 1.5 hours. After that time’s up, take the lid off and leave it in the oven for another 30 minutes so the potatoes on top go crispy.

A long time to cook but an absolutely delicious meal. Clearly it’s the herbs that make this one, so be generous!