• 2 tablespoons olive oil
  • 6 boneless, skinless chicken thighs, diced
  • 1 onion, roughly chopped
  • 2 garlic cloves, finely chopped
  • 200 g (7 oz) chestnut mushrooms, sliced
  • 250 g (8 oz) pearl barley
  • 200 ml (7 fl oz) red wine
  • 1.2 litres (2 pints) chicken stock (see page 10)
  • salt and pepper
  • parsley, chopped
  • shavings of Parmesan cheese

Heat the oil in a large frying pan, add the chicken and onion and fry for 5 minutes, stirring until lightly browned.

Stir in the garlic and mushrooms and fry for 2 minutes, then mix in the barley. Add the red wine, half the stock and plenty of seasoning, then bring to the boil, stirring. Cover and simmer for 1 hour, topping up with extra stock as needed until the barley is soft.

Spoon into shallow bowls and garnish with the parsley and Parmesan. Serve with garlic bread and salad.

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