Protein Upgrade | Goodfood Travels: Scandinavia's Creamy ORGANIC Chicken Stew
with Herby Barley Salad
Cooking time
40 minutes
Servings
2/4
Calories
810 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Scandinavia, where nordic expertise gives us barley with green beans, lemon and dill for the ideal cold-weather salad. It accompanies a generously meaty stew.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Onion (or shallot)
- 1 Celery stalk
- 200g Green beans (or string peas)
- 1 Lemon
- 150g Green peas
- 1g Dried dill
- 150g Pearl barley
- 60ml Heavy cream
- 11g Al Limone blend (enriched wheat flour, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid, garlic, onion)
Contains: Barley • Milk • Mustard • Wheat
You will need:
Large pot
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Zester
2 or 4 tbsp Butter
Total Fat
32 g
Saturated Fat
15 g
Sodium
480 mg
Total Carb
94 g
Sugars
13 g
Protein
44 g
Fibre
21 g
Preparation
Boil the barley & green beans
- Bring a large pot of salted water to a boil.
- Remove the stem ends of the green beans; cut crosswise into thirds.
- Place the barley in a strainer and rinse under cold water until the water runs clear.
- Add to the pot of boiling water and boil, 35 to 40 min., until tender.
- In the final 3 min., add the green beans.
- Drain, return to the pot and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, halve, peel and small-dice the onion.
- Zest and juice the lemon.
- Thinly slice the celery crosswise.
- Pat the chicken dry and cut into bite-size pieces; season with S&P.
Start the stew
- In a medium pot, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the chicken and onion; season with the spices.
- Cook, stirring occasionally, 3 to 4 min., until partially cooked.
Finish the stew
- To the pot of chicken, add the cream, ½ the dill, ¼ cup water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 4 to 6 min., until beginning to thicken and the chicken* is cooked through.
- Add the peas and ½ the lemon zest. Cook, stirring often, 1 to 2 min., until warmed through.
Make the barley salad
- To the pot of barley, add the celery, lemon juice, remaining dill and lemon zest, a drizzle of oil and S&P; stir well.
Plate your dish
- Divide the stew between your bowls.
- Serve the barley salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
