CHICKEN AND PEARL BARLEY POT

INGREDIENTS

3 tbsp olive oil

8 skin-on, bone-in chicken thighs

400g shallots, halved if large

3 carrots, thickly sliced

3 celery stalks, thickly sliced

2 garlic cloves, chopped

Sprig thyme

2 bay leaves

200ml white wine

200g pearl barley

800ml chicken stock

200g shredded kale

4 tbsp fresh parsley

METHOD

1. Heat the oil in a large non-stick shallow casserole dish and brown the chicken all over until a lovely golden brown. Set to one side and stir in the shallots, carrots, celery and garlic. Gently cook for 10 minutes before pouring in the wine. Bubble rapidly for 2 minutes before adding the herbs, pearl barley and stock.

2. Preheat the oven to 200°C/180°C fan assisted/Gas 6. Cover and simmer for 20 minutes, stirring occasionally. Add the kale, return the chicken to the pan and bake in the oven for 15 minutes until cooked through, adding a little stock if needed. Season and scatter with the parsley just before serving.