Chicken thighs with pearl barley, chestnuts & juniper

Name: Chicken thighs with pearl barley, chestnuts & juniper
Prep time: 10 min
Cook time: 1 h 35 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 1 kg pack chicken thighs; 4 onions, in 2cm slices; 3 carrots, scrubbed, in 2cm slices; 200 g pack smoked bacon lardons; 4 sprig/s rosemary; 1½ tsp juniper berries, ground; 3 tbsp olive oil; 2 chicken stock cubes; 200 g pearl barley; 180 g pack cooked chestnuts, roughly chopped

Aromatic almost piney notes of juniper work beautifully with the richness of chicken and bacon, sweet chestnuts and nutty barley.

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Serves6
CourseMain meal
Prepare10 mins
Cook1 hr 35 mins
Total time1 hr 45 mins

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1kg pack chicken thighs
4 onions, in 2cm slices
3 carrots, scrubbed, in 2cm slices
200g pack smoked bacon lardons
4 sprig/s rosemary
1½ tsp juniper berries, ground
3 tbsp olive oil
2 chicken stock cubes
200g pearl barley
180g pack cooked chestnuts, roughly chopped

Preheat the oven to 220ºC, gas mark 7. Season the chicken, then put into a large roasting tin (about 40x30cm, see tip) with the onions, carrots, lardons, rosemary and juniper. Toss with the oil, then roast for 25 minutes.
Dissolve the stock cubes in 1.6L freshly boiled water. Tuck the barley and chestnuts into the tray and pour in the stock, keeping the chicken skin out of the liquid. Season.
Return to the oven, reduce the temperature to 200ºC, gas mark 6 and cook for 1 hour 10 minutes. The barley should be plump and tender and the chicken golden and thoroughly cooked with no pink meat and juices that run clear. Spoon into bowls, then serve.