Serves 4
Comfort food, but make it HECK! Creamy pearl barley, smoky chicken sausages and plenty of veg come together for a hearty one-pan dinner that's packed with flavour and perfect for any night of the week.
Ingredients
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1 pack HECK! Smoky Chicken & Apple Sausages
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500g pearl barley
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4 leeks, sliced
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500g chestnut mushrooms, sliced
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200g peas
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2 onions, finely diced
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6 garlic cloves, sliced
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2 litres chicken stock
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500ml white wine
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100g Parmesan, grated
Method
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Cook the HECK! Smoky Chicken & Apple Sausages according to the pack instructions. Slice into chunky rounds and set aside.
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Heat a large pan over a medium heat. Soften the onion before adding the garlic, leeks and mushrooms. Cook until tender and lightly golden.
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Meanwhile, bring the chicken stock to a gentle simmer.
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Remove the vegetables from the pan. Add the pearl barley and pour in the white wine, stirring until it has been absorbed.
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Gradually add the hot chicken stock, one ladle at a time, stirring regularly and allowing each addition to absorb before adding the next. Continue until the pearl barley is tender.
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Stir the cooked vegetables, peas and sliced sausages back into the pan. Cook for a couple more minutes until everything is piping hot.
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Finish with the grated Parmesan, give everything a good stir and serve with an extra sprinkling of Parmesan and black pepper.