adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken stifado with barley pilaf
0 Likes
Prep Time:
Cook Time:
Cozy up with a comforting winter chicken casserole on a bed of pearl barley.
Ingredients:
  • 2 x 1.7kg chickens, each cut into 4 pieces on the bone
  • 500ml (2 cups) red wine
  • 3 onions, finely chopped
  • 2 carrots, halved, thinly sliced
  • 6 cloves garlic, cut thickly into rounds widthwise
  • 2 cinnamon sticks, crumbled
  • 150g (1 cup) plain flour
  • 150ml olive oil
  • 80ml (1/3 cup) red wine vinegar
  • 750ml passata
  • 16 eschalots, peeled
  • 2 bunches Dutch (baby) carrots, peeled, trimmed
  • 500g pearl barley, cooked in boiling water for 30 minutes or until tender
  • 250.00 ml roughly chopped chervil sprigs
Instructions:
  • Marinate chicken in wine, finely chopped onions, sliced carrots, garlic, bay leaves, and crumbled cinnamon in a sealed container for at least 4 hours or overnight.
  • Take the chicken out of the marinade, dry it with paper towels, coat it with flour, and shake off any extra. Pour the marinade into a saucepan (keeping the vegetables, bay leaf, and cinnamon aside) and simmer until reduced by half.
  • Preheat the oven to 160°C.
  • In a large, deep, heavy-based frying pan, heat 60ml (1/4 cup) oil. Brown chicken in batches. Add reserved vegetables and spices, cook until fragrant. Stir in vinegar to deglaze the pan. Transfer everything to a large casserole dish, add marinade, passata, and bring to a simmer.
  • Heat 2 tablespoons of oil in a small frying pan over medium heat. Cook the eschalots until lightly browned, then add them to the casserole.
  • Place the casserole in the oven and bake for 45 minutes. Then, incorporate the carrots and continue baking for 15 more minutes, or until the chicken is incredibly tender.
  • Heat the rest of the oil in a saucepan, sauté the rest of the chopped onion until soft for about 5 minutes. Add barley and heat through. Season to taste, then mix in chervil. Serve stifado over the warm barley pilaf.

Similar Recipes