Chicken, root vegetable and barley stew with cider and ginger cream - The Irish Times

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

• Serves: 4
• Cooking Time: 80 mins
• Course: Main Course
• Cuisine: Irish

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

Method

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.

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Chicken, root vegetable and barley stew with cider and ginger cream - The Irish Times
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