• 4 to 6 chicken thighs according to size
  • 4 medium carrots
  • 4 cloves of garlic
  • 1 large onion
  • 4 medium potatoes
  • 80g of Broth or Stew Mix (pearl barley split peas red split lentils marrowfat peas)
  • Handful of chopped herbs (parsley thyme plus rosemary if you like it)
  • 4 Bay leaves folded and bruised
  • Half a cup of white wine to deglaze pan
  • 1 Ltr good quality chicken stock


  • STEP 1
    Chop carrots, onion and garlic and add to medium hot pan with a little oil for 5 minutes, add diced potatoes and herbs and cook for another 5 minutes. Add to slow cooker.
  • STEP 2
    Brown chicken in frying pan or skillet and remove skins if preferred. Add to slow cooker. Add wine to pan to deglaze. Reduce and add to slow cooker.
  • STEP 3
    Add the bay leaves, salt and pepper to taste then barley, broth mix and stock . Cook on High for 3-4 hours or on low 8 hours. Serve with crusty fresh bread and salted butter.

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