British Baked Chicken and Barley Casserole with Mushrooms

Shopping list

• 600 g boneless, skinless chicken thighs — cut into chunks

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• 200 g pearl barley — rinsed

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• 250 g chestnut mushrooms — sliced

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• 2 piece carrot — peeled and diced

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• 1 piece onion — medium, diced

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• 2 clove garlic — minced

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• 4 piece fresh thyme — sprigs

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• 600 ml low-sodium chicken stock

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• 1 tbsp olive oil

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• 0.5 tsp black pepper — freshly ground

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• 1 piece bay leaf

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Step by step

1. 1

   Preheat the oven to 180 °C (160 °C fan).

2. 2

   Heat the olive oil in a large ovenproof casserole dish over medium heat. Add the onion, carrot and garlic; cook for 4– 5 minutes until softened.

3. 3

   Stir in the mushrooms and cook for another 3 minutes until they begin to release their moisture.

4. 4

   Add the chicken chunks, pearl barley, thyme sprigs, bay leaf and black pepper. Stir to combine.

5. 5

   Pour in the chicken stock, ensuring the barley is submerged. Bring to a simmer on the hob.

6. 6

   Cover the dish with a tight-fitting lid or foil and transfer to the oven. Bake for 50– 60 minutes, stirring once halfway through, until the barley is tender and the chicken is cooked (internal temperature 75 °C).

7. 7

   Remove the thyme sprigs and bay leaf. Taste and adjust seasoning if needed (though low-sodium stock should provide enough flavour). Serve hot in bowls with steamed greens alongside.