|15 ml||fresh chillies — 573|
|200 g||bacon — streaky, chopped|
|8||drumsticks — seasoned|
|60 ml||flour — cake|
|1||onion — medium, chopped|
|30 ml||wholegrain mustard|
|3||garlic — cloves, finely chopped|
|10||baby potatoes — halved|
|125 ml||pearl barley|
|500 ml||stock — chicken|
|45 ml||basil — finely chopped plus extra to serve|
|salt and freshly ground black pepper|
|125 ml||sour cream|
For the stew, heat the oil in a pot over medium heat. Add the bacon and fry, 5 minutes.
Remove the bacon with a slotted spoon.Dip the drumsticks in the flour and shake off the excess.
Add the chicken to the pot with the fat left over from frying the bacon and fry, 5 minutes per side.
Add the onions and fry, 2 minutes.
Add the mustard, sugar, garlic, baby potatoes, baby carrots, barley, stock and cider and simmer, 30 minutes.
Stir in the basil and season it to taste.Serve each portion topped with a dollop of sour cream.
The drumsticks can easily be replaced with chicken thighs, if dark meat is preferred.