Riverford Wicked Leeks
Chicken & Barley Stew with Baked Spuds

Chicken & Barley Stew with Baked Spuds

Deliveries from Mon 17th Feb - Fri 21st Feb
£23.15
3
+
Save 5% when you buy 2 recipes, and 10% when you buy 3 or more!
941 calories
60 mins cooking time

A note from our cooks

This recipe will take 60 mins. A warming, hearty chicken stew with barley and vegetables, served with mini baked potatoes to speed things up (they also look rather cute). The stew part of this dish is suitable for freezing, and the spuds store well, too.

Ingredients

  • potatoes
  • leek
  • carrots
  • barley
  • herbes de Provence
  • bouillon powder
  • tomato purée
  • tomatoes
  • purple sprouting broccoli
  • diced chicken breast
  • butter

Already in your kitchen

salt & pepper
oil for frying

Nutritional Info
per 100g
per 905g serving
Energy(kJ)
435kJ
3937kJ
Energy(kCal)
104kCal
941kCal
Fat(g)
3.9g
35g
of which Saturates(g)
1.4g
13g
Carbohydrate(g)
10g
91g
of which Sugars(g)
1.4g
13g
Protein(g)
6.0g
54g
Salt(g)
0.19g
1.7g

Allergens & information

potatoes, leek, carrots, barley (gluten), herbes de Provence (thyme, rosemary, savory, oregano, marjoram, basil, lavender), bouillon powder (sea salt*, maltodextrin (maize extract), rice flour, onion, carrot, parsnip, yeast extract*, sunflower oil, parsley, turmeric), tomato purée (double concentrated tomatoes), tomatoes, purple sprouting broccoli, diced chicken breast, butter (cows' milk, sea salt*)

For allergens see the above ingredients in bold. *Non-organic

Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, molluscs, milk, mustard, sesame and soya

Not suitable for people with severe allergies

Cook within 5 days