Name: Chicken & Barley Pot Roast With Creme Fraiche
Total time: 3 h
Yield: 2
Ingredients: 2 tbsp extra virgin olive oil; 3 medium carrots, peeled and halved lengthways and cut into 2cm/¾in chunks; 2 large leeks, trimmed and sliced; 3 cloves garlic, peeled and finely chopped; A few sprigs of fresh thyme; Sea salt; 200g/7oz pearl barley; 1.2ltr/2pt fresh chicken stock; 1 x 2kg/4½lb whole chicken; Big handful of baby spinach (optional); 1 tsp English mustard; 2 tbsp reduced-fat crème fraîche or Greek yoghurt; Juice of ½ lemon

VMG Recipes