Barley, Chicken and Green Vegetable Ragout
Barley, Chicken and Green Vegetable Ragout
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Barley, Chicken and Green Vegetable Ragout

15 MIN
1 H
Choix sain



  1. In a saucepan, bring the barley and 500 ml (2 cups) broth to a boil. Season with salt. Cover, reduce the heat and simmer gently until the barley has absorbed all the broth, about 45 minutes.
  2. Cut the asparagus into 1/2-cm (1/4-inch) lengths, keeping the tips whole. Set aside.
  3. In a soup pot over medium-low heat, soften the carrots in the oil, about 10 minutes. Season with salt and pepper.
  4. Add the chicken and brown over high heat, 4 to 5 minutes. Season with salt and pepper.
  5. Add the barley, asparagus, remaining broth and oregano. Continue cooking gently, stirring frequently, until all the broth has been absorbed and the asparagus is tender. Add the spinach and stir to combine. Adjust the seasoning.


  1. Is it possible to do this recipe in the slow-cooker?

  2. Loved it!!! my 4 year old who is a very picky eater loved it.

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