The finished recipe. Chicken, Leek and Pearl Barley PotIngredients 1 to 6. 300 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 200 g Leek. 150 g Carrot. 2 sticks, about 80 g Celery. 300 g Cooked pearl barley (About 110 g dry, cooked separately for twenty-five minutes. It keeps the stock clear if you cook it apart. Cooked weight.). 600 ml Chicken stock (Made up from a cube or a pot.)Ingredients 7 to 12. 8 g Olive oil. 1 tsp, about 6 g Dijon mustard. A few sprigs Fresh thyme. 1 leaf, about 0 g Bay leaf. A handful, chopped Fresh parsley. Plenty Black pepperStep 1. Brown the thighs in the oil in a casserole for three minutes a side and set aside.Step 2. Soften the sliced leek, carrot and celery in the same pan for eight minutes without colouring.Step 3. Return the chicken, add the stock, thyme and bay, and simmer with the lid on for thirty-five minutes until the chicken pulls apart.Step 4. Take the chicken out, shred it, and return it with the cooked barley and the mustard. Heat through for five minutes and finish with parsley and pepper.
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