Winter Chicken Stew

(SERVES 4)

• 4 chicken portions, skinned as much as possible
• 25 g/1 oz/2 tbsp low-fat spread
• 1 onion, sliced
• 4 carrots, sliced 1 small Swede (rutabaga), sliced
• 100 g/4 oz/ 2/3 cup pearl barley
• 900 ml/ 1 ½ pts 3 ¾ cups chicken stock, made with 2 stock cubes
• Salt and freshly ground black pepper
• 3 unpeeled potatoes, scrubbed and cut into bite-sized chunks
• 1 small green cabbage, shredded

Brown the chicken portions in the low-fat spread in a large saucepan. Remove from the pan with a draining spoon. Add the onion, carrots and Swede and fry (sauté) for 2 minutes, stirring. Add the barley and stock and return the chicken to the pan. Season to taste. Bring to the boil, reduce the heat and simmer for 45 minutes. Add the potatoes and cabbage, cover and continue cooking for 20 minutes or until everything is tender. Serve in large open soup bowls.