Perfect for a rainy day, Jamie Oliver’s springtime chicken stew is a comforting and easy-to-cook dish. With its simple yet tasty ingredients, this stew is not only delicious but also healthy.
To make this mouthwatering dish, you will need four skinless chicken breasts, 400g of potatoes, 200g of green beans, 350g of asparagus, 100g of pearl barley, 500ml of chicken stock, 500ml of semi-skimmed milk, two rashers of smoky streaky bacon, two onions, two carrots, two courgettes, two sprigs of rosemary, one heaped tablespoon of plain flour, one tablespoon of mint sauce, and olive oil.
Begin by heating one tablespoon of olive oil in a large casserole pan over medium heat. Chop the bacon and rosemary and add them to the pan, stirring regularly until golden brown. While the bacon and rosemary cook, prepare the vegetables by peeling and chopping the onions, carrots, and potatoes into roughly two-centimeter pieces. Add these vegetables, along with the pearl barley, to the pan and cook for 10 minutes, stirring occasionally, until they begin to soften but not brown.
Next, stir in one heaped tablespoon of plain flour and add the chicken stock and semi-skimmed milk. Bring to a simmer for 10 minutes. While the mixture simmers, cut the courgettes into quarters and chop the asparagus and green beans into two-centimeter chunks. Chop the chicken as well.
Add the chicken and courgettes to the pan, cover with a lid or sheet of wet greaseproof baking paper, and simmer on low heat for 20 minutes. Then, add the asparagus and green beans and continue to cook for another 20 minutes, or until the sauce has thickened and the ingredients are fully cooked.
Finally, stir in one tablespoon of mint sauce, season to taste, and your tasty spring chicken stew is ready to serve. This hearty and flavorful dish is sure to warm you up on a rainy day.
