Total Time: 75min
1 tbs olive oil
1 whole leek, washed, pale section, thinly sliced
2 individual celery sticks, finely chopped
315 g skinless chicken breast, Buy 350g, fat trimmed
3/4 cup(s) pearl barley, (150g)
2 individual fresh corn, (320g) kernels removed
1 1/2 tbs fresh tarragon, chopped
3/4 cup(s) fresh flat-leaf parsley, chopped
Heat oil in a large saucepan over medium heat. Cook leek and celery, stirring, for 5 minutes. Cover and cook for another 5 minutes or until tender. Season. Add 4 cups (1L) water and the chicken and increase heat to medium-high. Simmer gently for 8-10 minutes or until the chicken is cooked through. Use tongs to remove chicken and transfer it to a plate. Cover loosely with foil.
Add pearl barley to the stock and bring to the boil. Reduce heat to medium and cook, covered, for 35 minutes or until pearl barley is tender. Stir through corn kernels and tarragon. Cook for 1 minute. Stir through two-thirds of the parsley.
Cut or tear chicken into chunks. Ladle barley stew into serving bowls and top with chicken and remaining parsley.
Tip: You can use 2 cups (320g) frozen corn instead of 2 cobs.
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