Subj : St. Dominic 08
To   : All
From : Dave Drum
Date : Wed Aug 04 2021 01:16:40

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dominic's Chicken Thigh, Asparagus & Pearl Barley Stew
 Categories: Poultry, Vegetables, Grains, Herbs, Wine
      Yield: 2 Servings
 
      2    Chicken leg quarters; bone
           - in, skin on
      1    Carrot; rough chopped
      1 bn Spring onions; rough
           - chopped
      2 lg Field mushrooms; rough
           - chopped
      1 bn Asparagus; chopped
      4 cl Garlic; un-peeled
     80 g  Pearl-barley
      1 lg Glass white wine
    1/2    Litre good quality stock
           Fresh rosemary & lemon
           - thyme
           Butter & olive oil
           Salt & pepper
 
  Set the oven @ 180ºC/360ºF.
  
  I used my 20cm casserole dish with a lid.
  
  Place all the chopped veg and garlic into the dish and
  spread out evenly - season well with salt and pepper and
  a sprinkling of fresh herbs - sprinkle over the pearl
  barley, then dot with a little butter and a drizzle of
  olive oil.
  
  Place the chicken thighs/legs on top, skin side up, pour
  in the wine and half the stock, season well again with
  salt and pepper - place the lid on and into the oven for
  45 mins, after this, remove the lid and turn the thighs
  over and roast for a further 25 mins
  
  After this time you may need to add a little more stock,
  so test the pearl barley for bite and add a dash more
  stock, then turn the chicken thighs over so they’re skin
  side up and roast for a final 15-20 mins with the lid
  off or until gloriously golden
  
  Feeds 2 normal adult humans
  
  15 July 2018 by Dominic Franks
  
  RECIPE FROM: https://www.belleaukitchen.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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