Chicken casserole, with carrots and barley - for two

I love to cook!  But it can be a challenge to cook delicious tasty meals for two - not everyone wants to eat the same meal for a few nights running, or has the capacity in a freezer to store leftovers.  Besides, I like to cook fresh everyday, as it is not an effort, and is a very enjoyable way to relax after a day at work, especially when it is one pot cooking.

Browned chicken thigh fillet pieces

Cut four skinless chicken thigh pieces into large chunks.  Toss the pieces in 2 tablespoons of seasoned cornflour - I like to season mine with cracked black pepper, crushed sea salt and dried chilli flakes.  Heat a tablespoon of olive oil in a small pan brown, and gently brown the chicken pieces for about 10 minutes.  Spoon out of the pan and set aside.

Using the same frying pan, cook one small brown onion, diced, one clove of garlic, chopped, and two carrots cut into thick chunks and quartered.  Cook for about 10 minutes, or until the carrot starts to colour a little.

Browned vegetables

Chicken casserole - for two

Return the chicken to the pan, stir in 1 cup of chicken stock, 1/2 cup of white wine, 1 tablespoon of tomato paste, and 1/4 cup of pearl barley.

Cover and gently simmer for about 45 minutes, or until the pearl barley is tender, and the chicken fully cooked through.








This is a hearty, warming dish on a chilly evening.  The pearl barley adds a lovely nutty flavour, and a delicious texture, complementing the browned vegetables and chicken.