4

110 GOURMET TRAVELLER

Chicken with

barley, olives

and chilli

SERVES 4 // PREP TIME 15 MINS

// COOK 45 MINS

This recipe relies on a few

things being done well, so

focus on the basics: look for a

great chicken, and, if you can,

match it with a homemade

stock. Leave the chicken

uncovered in the refrigerator

overnight the day before

cooking to dry out the skin –

it’ll crisp up more and help

prevent it from sticking.

60 ml (¼ cup) olive oil

1 onion, finely chopped

2 garlic cloves

1 chicken (about 1.4kg),

jointed

100 gm fennel-flavoured salami

100 ml dry white wine

150 gm pearl barley

350 ml hot chicken stock

12 kalamata olives

2 small red chillies,

finely chopped

Coarsely chopped flat-leaf

parsley, sourdough and a

green salad, to serve

1 Preheat oven to 200°C. Heat

half the oil in a large casserole

over medium heat. Add onion

and garlic and stir occasionally

until soft and translucent

(15-20 minutes). Remove from

casserole and increase heat

to high. Add remaining oil to

casserole, add chicken skin-side

down and fry until skin is

browned (3-4 minutes), then

turn over and fry until browned

(3-4 minutes). Set aside.

2 Add salami to casserole and

fry, turning occasionally, until

golden (4-5 minutes). Deglaze

with wine and return chicken,

onion and garlic to casserole,

add barley and stir to combine.

Pour hot stock over, add olives

and chilli, cover casserole with

foil, then bake until barley is

tender and juices of chicken

run clear when pierced with

a skewer (45-50 minutes). Top

chicken and barley with parsley

and serve with pan juices,

bread and salad.

Wine suggestionPale, dry rosé.

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