Chicken, Barley and Morels Recipe - Great British Chefs

Name: Chicken, Barley and Morels Recipe - Great British Chefs
Ingredients: 1 chicken, weighing approx. 1.8kg, quartered into 2 legs and 2 crowns (you can ask your butcher to do this for you); vegetable oil; sea salt; freshly ground black pepper; 4 shallots, or small onions, halved (keep the skin on); 50ml of dry white wine; 1 handful of parsley, finely chopped; 1 bunch of watercress, to serve; 50g of dried morels; olive oil, for cooking; 1 red onion, finely chopped; 2 garlic cloves, finely chopped; 1 potato, peeled and diced; 6 sage leaves; 1 bay leaf; 200g of pearl barley; chicken stock, to cover

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Roast chicken is always a crowdpleaser, but here it's taken up a notch thanks to the addition of a hearty barley stew, studded with luxurious morel mushrooms. You could use other dried wild mushrooms...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.

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Ingredients

1 chicken, weighing approx. 1.8kg, quartered into 2 legs and 2 crowns (you can ask your butcher to do this for you)
vegetable oil
sea salt
freshly ground black pepper
4 shallots, or small onions, halved (keep the skin on)
50ml of dry white wine
1 handful of parsley, finely chopped
1 bunch of watercress, to serve
50g of dried morels
olive oil, for cooking
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 potato, peeled and diced
6 sage leaves
1 bay leaf
200g of pearl barley
chicken stock, to cover