Creamy Chicken Hotpot - cooking recipe

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

Preparation

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.
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.
Stir in the cheese, mix until melted, then add the parsley & season.