Chicken and barley in a pot recipe

  • Serves 6
  • 660 calories / serving
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Preheat the oven to 200°C/ 180°C fan/ Gas Mark 6. In a flame-proof casserole dish heat 1 tbsp of the oil and fry the shallots or baby onions, whole, over a medium high heat until they start to turn golden brown (about 5 mins). Add the garlic and cook for a further 1 minute. Remove from the casserole and set aside.

Add the rest of the oil to the casserole and over a high heat brown the chicken on all sides. Add the onions and garlic back into the pan and pour over the wine and stock. Add the pearl barley, bay leaf, strip of lemon zest and season well with salt and pepper. Cover with the lid and bring to a simmer on the hob. Transfer to the oven and cook for 30 minutes.

Chop the carrots into large 3cm slices and add to chicken making sure that they are pushed well down into the stock. Baste the chicken with some of the stock, cover with lid and place back in the oven for another 30 minutes. Slice the leeks into large 3cm chunks and add to chicken making sure that they are pushed well down into the stock. Cook for a final 15 minutes. Once the chicken in cooked (the legs should come away easily and juices should run clear when skewer is inserted) and the broth has thickened stir through the lemon juice and chopped tarragon. Divide the chicken between 4 plates spoon over some of the vegetables and broth. Serve with some crusty bread.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 2tbsp sunflower oil
  • 12 shallots or baby onions, peeled
  • 3 garlic cloves, peeled and sliced
  • 1 medium whole chicken - approx 1.5kg
  • 200ml white wine
  • 500ml chicken stock, made with 1 stock cube
  • 50g pearl barley, rinsed
  • 1 bay leaf
  • 1 lemon, juice and wide strip of zest
  • 1tsp flaked sea salt
  • black pepper
  • 4 large carrots, peeled
  • 2 large leeks, cleaned and trimmed
  • 2tbsp fresh tarragon, chopped
  • Energy 2740kj 660kcal 33%
  • Fat 39g 56%
  • Saturates 10g 50%
  • Sugars 12g 17%
  • Salt 2.3g 38%

of the reference intake
Carbohydrate 20.2g Protein 51.5g Fibre 6.3g


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