Serves 2.

Low GL.

 

  

INGREDIENTS

 

2 chicken breasts or 4 boned thighs

1 stick of celery

2  cloves of garlic finely chopped

1 leek

1 dessert spoon of olive oil

300ml or ⅓ pt of good chicken stock

60g/2.5oz of pearl barley

Chopped, fresh parsley, tarragon and/or chervil

Seasoning

 

METHOD

 

1. Cut the celery into tiny dice (6mm).

2. Cut the leek into very thin slices.

3. Heat the olive oil in a pan and gently cook the garlic, leek and celery t with the lid on so it steams. Do not allow to brown.

4. When the veg is soft add the stock and barley and seasoning.

5. Bring the stock to a gentle simmer and cook with the lid on for about 30 mins or until the barley is tender. You may need to top up the liquid.

6. Drop the chicken  into the broth and ensure they are submerged and poach for around 30 mins until cooked.

7. Remove the cooked chicken.

8. Add a good pinch the herbs to the broth and spoon it onto the serving plates.

9. Top with the chicken

 

Serve with side salad or steamed vegetables.