As well as being super-healthy this dish is bursting with great flavour; and it achieves this without the use of salt or pepper. We are usually very generous with seasoning (we take our inspiration for the pros) but this has more than enough delicious flavour without any: we were impressed and helped ourselves to seconds after scoffing the initial bowl.
Serves 4
- 6 Chicken Thighs, skinless, boneless and quartered
- olive oil
- 2 Onions, sliced
- 2 cloves Garlic, crushed
- 2 sprigs of Rosemary, leaves picked and chopped
- 1 tbsp Balsamic Vinegar
- 2 tbsp Pearled Spelt (or Pearled Barley if you can’t find this)
- 500ml Chicken Stock
- 250g waxy potatoes like Charlotte, peeled and quartered
- small bunch of Parsley, chopped
Heat oven to 190C / fan 170C / Gas 5.
Fry the chicken thighs in a little olive oil until browned. Remove and then add the onions and cook until softened.
Add the garlic and rosemary and cook for a minute, add the balsamic and cook for a further minute.
Add the rest of the ingredients, including the chicken, bring to a simmer, cover and transfer to the oven for one hour.
When cooked stir in the parsley and serve in bowls with crusty bread.
(Original recipe from BBC Good Food)
I want to eat that picture. You just can’t beat chicken and potatoes.
Looks great. I’ll have to try it. Thanks.
I came across this recipe yesterday and made it this evening for dinner – it was yummylicious. My 9 year old daughter adored it and gave it ‘5 stars’ which is amazing. I added some button mushrooms after 30 mins which I think worked very well. Thank you for this great recipe. It’s especially good on a chilly autumn evening!
Really glad you and your daughter liked it Breda and we like your idea of adding mushrooms too … yum!
Was great, modified it by throwing in a small tea spoon of tomato paste, Birds Eye chili x5 (Love the spice), 6 cloves of garlic instead of 2, and some mixed italian herbs (oregano, basil, dill, thyme and rosemary), and some pepper.
Also threw in 2 tablespoons rice flower to thicken the liquid just a bit (I did not have Barley).
Turned out awsome.
Forgot did not have fresh parsley, so added corriander.
Hi David. Sounds great. Glad we inspired the base of your new recipe! J&J