Ingredients (serves 4-5)

8x free-range chicken thighs
2 cups barley - washed under cold water
1 brown onion - finely diced
2 garlic cloves - finely diced
1x leek - slice long ways (wash dirt from inner layer), then roughly slice from the white to the green woody bits, discard the dark green parts.
2 cups mushrooms - roughly sliced
40g dried wild or porcini mushrooms
1/2 bunch kale - stems removed, leaves roughly ripped apart
2 cups frozen peas
1 litre chicken stock
250ml beer or extra stock or water
1 tsp dried thyme
1 tsp each sea salt & cracked black pepper
Olive oil

Method

Pre-heat oven to 170 degrees. Place frozen peas in a bowl and allow to defrost on the bench.
Heat olive oil in a large crock pot on a medium heat on the stove. Lightly brown the chicken at the bottom of the pot for roughly 2-3 mins each side. Chicken should be side to side, and not on top of each other.
Turn the heat down to low, then add onion, garlic, mushrooms, leek, thyme and S+P.
Lightly scrape the chicken from the bottom to ensure it hasn’t stuck, then add barley, beer, chicken stock & dried mushrooms.
Give it a quick stir, then allow to heat on the stove for 5 minutes before transferring into the oven for 90mins.
After 90mins, add 1 cup of extra water or stock if the liquid has fully absorbed, then return to oven at 150 degrees for another 30-40mins. Or until liquid has absorbed and barley is Al dente.
Once ready, add chopped kale and peas, and gently stir through until the kale softens.
Enjoy as is, or with a side of rocket and parmesan.

This delicious slow cook is perfect for a large family, hosting guests, or to be enjoyed as leftovers for lunch or future dinners.