Name: One-Pot Roast Chicken With Pearl Barley, White Wine & Peas
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 tbsp sunflower oil; 8 large bone-in, skin-on chicken thighs, total weight about 1.5kg/3¼lb; Salt and freshly ground black pepper; 2 carrots, finely chopped; 1 large red onion, peeled and finely chopped; 225g/8oz pearl barley; 200ml/7fl oz white wine; 4 fresh rosemary sprigs; 800ml/28fl oz hot chicken or vegetable stock; Juice of ½ lemon; 150g/5oz frozen peas, defrosted; A bunch of fresh parsley leaves, finely chopped

VMG Recipes