蜜芽传媒

by Lisa Goodwin-Allen from Northcote

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Serves 4

听Prep time:听 15 mins

Cooking time: 30 mins

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Ingredients for the Chicken Thighs

4 chicken thighs, bone in (approx. 140g each)

1 lemon, zest

1tsp salt

1 clove garlic听听听听听听听听听听听听听听

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For the Pearl Barley Casserole:

100g pearl barley

80g onion (approx. 1 onion), finely diced

80g celeriac, finely diced

80g carrot (approx 1 medium carrot), finely diced

2 garlic cloves, finely diced

100g pancetta, diced

350ml/g good quality chicken stock

100ml/g white wine

20ml/g Worcestershire Sauce

2tbsp听mixed chopped soft herbs (chervil, parsley, chives)

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Method:

Place the chicken thighs on a plate, skin side down, flesh side up.

Evenly rub each one with the lemon zest and garlic then season with salt.

In a medium sized casserole pan, sweat down the onion and pancetta for about a minute.

Add the garlic, diced veg and barley and sweat for a further 2 minutes until it starts to caramelize slightly on the bottom

Deglaze with the white wine and reduce by 戮.

Place the chicken thighs on top skin side up.

Add the chicken stock and Worcestershire sauce.

Bring to the boil, and once boiling, place a lid on top and put in the oven.

Cook for 20 minutes in a 180藲c / fan 160 藲c / gas 4 oven.

Remove the lid from the pan and turn up the oven to 220藲c / fan 200藲c / gas 8.

Cook the chicken for a further 10 minutes in order to crisp up the skin.

Once done, remove the thighs from the casserole and stir in the chopped soft herbs.

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To Serve:

Place a good spoonful of the barley casserole into a shallow bowl and place the crispy-skinned chicken thigh on top.

Vegetarian version听Nigel used a large handful of diced mushrooms, vegetable stock, Henderson's relish, and extra 80g of diced turnip and 80g sweet potato.听