Ingredients

Method

• 12 free-range chicken pieces
• 2 T olive oil
• Sea salt and freshly ground black pepper, to taste
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 4 parsnips, diced
• 4 turnips, diced
• 4 baby kohlrabi or carrots, diced
• 1 cup good-quality chicken stock
• Thyme a few sprigs
For the barley pilaf:
• 1 onion, finely chopped
• 2 T olive oil
• 1 garlic clove, crushed
• 390 g pearl barley, rinsed and drained
• 4½ cups good-quality chicken stock
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Sauté the chicken pieces in batches on both sides in the hot oil until deep brown. Remove from the pan and set aside. Season lightly.

Reduce the heat and add the onion to the pan. Cook gently until soft. Add the garlic and vegetables. Return the chicken to the pan, then add the stock and thyme. Cover tightly and simmer for 30 minutes, or until the chicken is tender. Sprinkle with the parsley and serve with the barley pilaf.

To make the barley pilaf, soften the onion in the oil. Add the garlic and barley. Stir until lightly toasted. Pour in the stock, season to taste and bring to a simmer. Cover and cook for 35 minutes, or until the barley is tender and the liquid absorbed. Check the seasoning.