1 handful chopped fresh parsley, rosemary and thyme
4 chicken thighs
4 bay leaves
salt and pepper to taste
40g pearl barley
20g split peas
20g marrow fat peas
600ml (1 pt) chicken stock
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Method Prep:10min › Cook:4hr › Ready in:4hr10min
Chop carrots, onion and garlic and add to medium hot pan for 5 minutes, add diced potatoes and herbs and cook for another 5 minutes. Add to slow cooker.
Brown chicken in frying pan for 5 minutes. Add to slow cooker.
Add the bay leaves, salt and pepper, barley, split peas, marrowfat peas and stock to the slow cooker. Cook on High for 3-4 hours or on low 8 hours. Serve with roast puddings, stuffing or bread and butter.
a really nice recipe! as a shift worker i usually make this before i go to work and leave it on for the day. a few alterations i make are chicken breasts (just because they are easier!) and frozen peas instead of marrow fat and split peas but a really nice recipe that you can pretty much add anything too! - 21 Jan 2013