Ingredients
2 tbsp olive oil
500g chicken breast fillets
thinly sliced
1 brown onion
chopped
1 large leek
thinly sliced
2 cloves garlic
crushed
200g Swiss brown mushrooms
sliced
1 cup barley
125ml white wine
(1/2 cup)
1L chicken stock
250ml water
(1 cup)
1 tbsp fresh thyme leaves
optional
Equipment
- 1 heavy-based frying pan
Instructions
- Heat oil in heavy-based frying pan.
- Stir-fry chicken until cooked through. Set aside.
- Add extra oil to pan. Saute onion, leek and garlic until soft.
- Add mushrooms and saute two minutes.
- Add barley and stir to combine.
- Add white wine to pan and simmer until liquid has almost evaporated.
- Mix stock and water together. Add stock mixture to pan, 1 cup at a time, simmering and stirring occasionally until liquid has almost evaporated. Continue until barley is tender (about 30 minutes). Add more water if barley is still too firm.
- When barley is tender, add chicken and warm through. Remove from heat.
- Sprinkle with fresh thyme leaves (if desired) and serve.
Notes
Tip
Also delicious with 1/4 cup cream stirred through at the same time as the chicken is added to the pan, then sprinkled with parmesan to serve.
Tip
If you don’t have fresh thyme leaves to hand, use 1tsp dried thyme instead.
