Ingredients
- 1 carrot
- 1 parsnip
- 1 turnip
- 1 red onion
- 2cm piece of ginger
- 2 rashers of smoked streaky bacon
- 100g butter
- Large sprig of thyme
- 2 bay leaves
- 10 cardamom pods (lightly crushed)
- 50g barley (soaked in cold water)
- 8 boneless chicken thighs (skin removed and halved)
- 330ml cider
- 1 litre chicken stock
- 250mls cream
- Salt and black pepper
1 Peel and dice the carrot, parsnip, turnip and onion into 1cm pieces, then put them to a pot along with the ginger, bacon, butter, herbs and cardamom pods.
2 Cover and cook over a medium heat for 20 minutes, until the vegetables soften, but don't let them take on any colour.
3 Drain the barley and add it to the vegetables then add the chicken pieces, cider and chicken stock, then bring to a simmer.
4 Cook gently for 30 minutes, then add the cream.
5 Let the cream absorb into the stew for a few minutes, season, and it is ready to serve.
