CHICKEN IRISH STEW RECIPES

Steps:

• 1. Preheat the oven to 180ºC/gas 4.
  2. Heat the butter in a large frying pan over a medium heat and brown the lamb chops, then remove to a plate.
  3. Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Transfer to a bowl.
  4. Add a wineglass of water and deglaze the pan for 5 minutes.
  5. Peel and slice the potato, then spread half in a layer in a large casserole dish and season well.
  6. Add a layer of onion and carrot, the lamb chops, thyme and bay leaves, then season again.
  7. Add the remaining onion and carrot and sprinkle the pearl barley on top. Layer over the remaining potato, the deglazed liquid and 500ml of water.
  8. Cover and bake for 1 hour 30 minutes, or until the meat is tender and the potato starts to crisp up, then serve.

Steps:

• In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots, and pearl barley. Pour in the Chicken Stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.
• Serve the stew in large flat soup bowls, and drizzle Herb Butter over the potatoes or garnish with parsley and chives.
• Preheat the stockpot. Combine ingredients in a large heavy-bottomed saucepan and cover with water. Bring to boil and simmer for approximately 30 minutes. Then let it cool down and skim off the fat.
• Melt butter in a small saucepan. Add parsley, chives and thyme.