Barley Chicken Olive Casserole One Pot
A comforting wholesome one pot for those mid week nights.
- 8 chicken thighs, deboned and skin removed
- 1 tbsp flour, seasoned
- 1 red onion, finely chopped
- 2 garlic cloves, finely sliced
- 400g tinned diced tomatoes
- 1 tbsp tomato puree
- 1 red pepper, roughly chopped
- 2 tsp chopped rosemary
- 4 tbsp barley
- 300ml chicken stock
- 2 tbsp pitted black olives
- Olive oil
- Salt and freshly ground pepper
Preheat the oven to 180°C/fan 160°C/gas 4.
Toss the chicken thighs into the flour. Shake off the excess flour. Heat some oil in a casserole over a medium heat and add the chicken thighs and brown all over. Add a little more oil. Add the onions, garlic and sauté until the onions are soft. This will take about 6 – 7 minutes.
Add the tomatoes and tomato puree and cook for about 4 minutes before adding the red pepper, barley and chicken stock. Season with salt and freshly ground black pepper.
Place into the oven for 35 to 40 minutes, stirring from time to time.
Add the olives about 10 minutes before the end of the cooking time.
Check the seasoning before serving with mashed potatoes.