Name: Chicken with barley, olives and chilli
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 60 ml (1⁄4 cup) olive oil; 1 onion, finely chopped; 2 garlic cloves; 1 chicken (about 1.4kg), jointed; 100 gm fennel-flavoured salami; 100 ml dry white wine; 150 gm pearl barley; 350 ml hot chicken stock; 12 kalamata olives; 2 small red chillies, finely chopped; Coarsely chopped flat-leaf parsley, sourdough and a green salad, to serve

Chicken with barley, olives and chilli

This one-pot wonder is full of bold flavour from salami to olives to chilli. It's a guaranteed winter warmer.

Serves 4

Prep

15M

Cook

45M

Total

Skip to Recipe

This recipe relies on a few things being done well, so focus on the basics: look for a great chicken, and, if you can, match it with a homemade stock. Leave the chicken uncovered in the refrigerator overnight the day before cooking to dry out the skin – it’ll crisp up more and help prevent it from sticking.

Ingredients

60 ml (1⁄4 cup) olive oil

1 onion, finely chopped

2 garlic cloves

1 chicken (about 1.4kg), jointed

100 gm fennel-flavoured salami

100 ml dry white wine

150 gm pearl barley

350 ml hot chicken stock

12 kalamata olives

2 small red chillies, finely chopped

Coarsely chopped flat-leaf parsley, sourdough and a green salad, to serve

Method

1.Preheat oven to 200°C. Heat half the oil in a large casserole over medium heat. Add onion and garlic and stir occasionally until soft and translucent (15-20 minutes). Remove from casserole and increase heat to high. Add remaining oil to casserole, add chicken skin-side down and fry until skin is browned (3-4 minutes), then turn over and fry until browned (3-4 minutes). Set aside.

2.Add salami to casserole and fry, turning occasionally, until golden (4-5 minutes). Deglaze with wine and return chicken, onion and garlic to casserole, add barley and stir to combine. Pour hot stock over, add olives and chilli, cover casserole with foil, then bake until barley is tender and juices of chicken run clear when pierced with a skewer (45-50 minutes). Top chicken and barley with parsley and serve with pan juices, bread and salad.

Drink suggestion: Pale, dry rosé.
Drink suggestion by Max Allen.
Notes

Recipe / styling by Lisa Featherby

Styling by Geraldine Muñoz

Ingredients

Method

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