Recipes

Chicken, root vegetable and barley stew with cider and ginger cream

Chicken, root vegetable and barley stew with cider and ginger cream. Photograph: Harry Weir

Paul Flynn's face
Paul Flynn
Sat Oct 16 2021 - 05:55
Serves: 4
Course: Main Course
Cooking Time: 1 hr 20 mins
Ingredients
  • 1 carrot
  • 1 parsnip
  • 1 turnip
  • 1 red onion
  • 2cm piece of ginger
  • 2 rashers of smoked streaky bacon
  • 100g butter
  • Large sprig of thyme
  • 2 bay leaves
  • 10 cardamom pods (lightly crushed)
  • 50g barley (soaked in cold water)
  • 8 boneless chicken thighs (skin removed and halved)
  • 330ml cider
  • 1 litre chicken stock
  • 250mls cream
  • Salt and black pepper

1 Peel and dice the carrot, parsnip, turnip and onion into 1cm pieces, then put them to a pot along with the ginger, bacon, butter, herbs and cardamom pods.

2 Cover and cook over a medium heat for 20 minutes, until the vegetables soften, but don't let them take on any colour.

3 Drain the barley and add it to the vegetables then add the chicken pieces, cider and chicken stock, then bring to a simmer.

4 Cook gently for 30 minutes, then add the cream.

5 Let the cream absorb into the stew for a few minutes, season, and it is ready to serve.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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