Creamy Chicken Hotpot

1. 1

   Heat the oil in a large pan, cut each chicken breast into 4, dust in the flour & brown in the hot oil for 4-5 minutes. Add the squash & leeks,& cook for a further 2-3 minutes.

2. 2

   Pour in the hot stock & add the barley.bring to the boil, then cover & simmer for about 45 minutes until the stock has reduced & the barley is tender.

3. 3

   Stir in the cheese, mix until melted, then add the parsley & season.

* Per serving · 4 servings · Values may vary.

No additional tips available.