Creamy Chicken Hotpot

A wonderful warming autumn meal. Serve with onion mash & green beans. Can be made with left overs.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 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

Directions

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.