This chicken stew with carrot dish is quite simple to make, but it takes some time.
This is also a dish that can be cooked as a soup. Just add a little more bullion and taste with salt and pepper, then the soup is ready.
I have borrowed the basic recipe from matpaabordet.no. But I have replaced some of the ingredients.
1,3 lb (600g) chicken thighs filet or breast
1 Onion finely chopped
3 Carrots in cubes
3 Stalk Celery in cubes
3 Cloves Garlic, finely chopped
0,4lb (200g) Barley Groats
2 Bouillon Broth
4,2 cup (US) (3,5 cup UK) (1L) Water
3 tbsp Tarragon (Estragon)
1-2 tbsp Sweet Chili
Oil or butter for frying
Salt and Pepper, your taste
Sprinkle the tarragon over the chicken fillets on both sides. They may like to lie with tarragon while preparing the vegetables before they are fried.
Prepare the vegetables, carrots and stalk celery cut in cubes.
Onion and garlic chopped.
Rinse Barley Groats in water.
Heat a frying pan and add some oil, margarine or butter.
Fry the chicken on low heat 7-12 minutes on each side, this depends a little on your oven.
The target is a little color on the chicken and it is pierced. It also becomes easier to shred. Remove the chicken from the frying pan and put on a dish.
Add the carrots, stalk celery, and onion into the frying pan and fry until the onion is soft. Add garlic and fry for a few more minutes.
Transfer the vegetable mixture to a casserole.
Shred the fried chicken into strips and put it in the casserole with the vegetables.
Add the barley groats, the chicken broth, and 1 tbsp sweet chili to the casserole.
Put it all on the stove, cook it, and let simmer for 20-25 minutes or until the barley groats finished.
Taste with salt and pepper.
Decorate with a roughly chopped parsley before serving.
If you do not serve the food right away, you will notice that the barley groats swells a little.
Add more chicken broth and taste with salt and pepper if that happens.
The food is well suited for freezing.
Enjoy your dinner 😃👍