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Title: Dominic's Chicken Thigh, Asparagus & Pearl Barley Stew
Categories: Poultry, Vegetables, Grains, Herbs, Wine
Yield: 2 Servings

2 Chicken leg quarters; bone
- in, skin on
1 Carrot; rough chopped
1 bn Spring onions; rough
- chopped
2 lg Field mushrooms; rough
- chopped
1 bn Asparagus; chopped
4 cl Garlic; un-peeled
80 g Pearl-barley
1 lg Glass white wine
1/2 Litre good quality stock
Fresh rosemary & lemon
- thyme
Butter & olive oil
Salt & pepper

Set the oven @ 180ºC/360ºF.

I used my 20cm casserole dish with a lid.

Place all the chopped veg and garlic into the dish and
spread out evenly - season well with salt and pepper and
a sprinkling of fresh herbs - sprinkle over the pearl
barley, then dot with a little butter and a drizzle of
olive oil.

Place the chicken thighs/legs on top, skin side up, pour
in the wine and half the stock, season well again with
salt and pepper - place the lid on and into the oven for
45 mins, after this, remove the lid and turn the thighs
over and roast for a further 25 mins

After this time you may need to add a little more stock,
so test the pearl barley for bite and add a dash more
stock, then turn the chicken thighs over so they’re skin
side up and roast for a final 15-20 mins with the lid
off or until gloriously golden

Feeds 2 normal adult humans

15 July 2018 by Dominic Franks

RECIPE FROM: https://www.belleaukitchen.com

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