HomeOur recipesAsparagus

Barley, green vegetables and chicken stew

Author: Les Cultures de chez nous
Preparation 15
Baking 60
Portions 4
Freezing No


  • 125 ml (1/2 cup) of barley
  • 675 ml (2 1/2 cups) of chicken broth
  • 454 gr (1 pound) of asparagus
  • 750 ml (3 cups) of diagonaly sliced carrots
  • 30 ml (2 tablespoons) of olive oil
  • 4 boneless half chicken breasts without skin, sliced into strips
  • 2,5 ml (1/2 teaspoon) of dried oregano
  • 1 liter (4 cups) of baby spinaches
  • Salt and pepper
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  • In a casserole, bring to a boil barley and 500 ml (2 cups) of broth. Cover and slowly simmer for about 45 minutes or until broth is entirely absorbed. Slice asparagus into slices of 1/2 cm and carefully keep heads whole. Set aside.
  • In a pan, slowly tender carrots into oil for about 10 minutes. Salt and pepper. Add chicken and brown at high heat for 4 to 5 minutes. Salt and pepper. Add barley, asparagus, broths left and oregano.
  • Continue cooking slowly while stirring often until broth is absorbed completely and asparagus tenders. Add spinaches and mix well.
  • Rectify seasoning.

Chef's notes