Creamy Chicken Hotpot

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 kg chicken breast
• 3 tablespoons plain flour
• 1 kg butternut squash, peeled & diced
• 600 g leeks, washed & thinly sliced
• 750 ml chicken stock
• 75 g pearl barley
• 200 g soft cheese
• 20 g fresh parsley, chopped

Recipe

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