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Ingredients

2 tablespoons extra virgin olive oil
2 leeks, cut into 1cm-thick rounds
3 garlic cloves, crushed
100g pancetta, chopped
1kg chicken thighs, trimmed, halved
110g (1/2 cup) pearl barley, rinsed
2 fresh bay leaves
1 bunch silverbeet, stems removed, leaves chopped
150g (1 cup) frozen baby peas
1 lemon, rind finely grated, juiced
3 teaspoon Dijon mustard

Method

Step 1 Heat 1 tbs oil in a heavy-based flameproof, ovenproof casserole dish over medium-high heat. Add the leek, garlic and pancetta. Cook, stirring, for 6 minutes or until golden. Transfer to a bowl.
Step 2 Heat the remaining 1 tbs oil in the dish over medium-high heat. Season the chicken and cook, in 2 batches, turning, for 4 minutes or until browned. Return the chicken to the dish. Add the barley and cook, stirring, for 1 minute, until barley is coated. Add the leek mixture, bay leaves and 1L (4 cups) water. Bring to the boil. Reduce the heat to low and simmer, covered, for 35 minutes or until the barley is just tender.
Step 3 Add the silverbeet, peas, lemon rind and mustard to dish. Simmer, covered, for 5 minutes or until the silverbeet is wilted. Season. Add the lemon juice and stir to combine.

Chicken, barley and pancetta casserole

How to make Chicken, barley and pancetta casserole

Ingredients

Method