Ingredients

The following ingredients have 4 Servings
  • 1 chicken leg (skinless)
  • ½ cup less 2tbsp pearl barley (rinsed, 2.82oz)
  • 3-4 dried porcini mushrooms
  • 1 medium onion (finely chopped)
  • 2 medium potatoes (peeled, cubed)
  • 1 small/medium carrot (peeled, cubed)
  • 1 small parsnip (peeled, cubed)
  • 2.12 ounces celeriac (small piece, peeled, cubed)
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 6 cups vegetable/chicken stock (hot)
  • Sea salt and pepper to taste
  • 1½ tablespoon dill or parsley (or a bit of both, finely chopped)

Instruction

  • In a pot heat up 2 tablespoons of oil, add the bay leaf, onions and cook gently for 3 minutes until softened.  Add the barley, stir, then move the mixture to the side and add the chicken(if using).  Cook for 2 minutes on each side.
  • Add half of the stock, stir, cover and bring to the boil. In the meantime place the porcini in a small bowl, add a bit of water and gently rub with your fingertips to remove any grit. Rinse then soak the porcini (for a few minutes) in 3 tablespoons of water while you prepare the vegetables.
  • Add the chopped vegetables, the rest of the stock as well as the porcini (along with the water from soaking) into the pot.  Cover, bring to the boil again, then simmer gently for about 40 minutes or until the vegetables and barley are fully cooked.
  • Remove from the heat and carefully take the chicken out of the pot.  Separate the meat form the bone and place the meat back in the pot. Add finely chopped fresh herbs, adjust theseasoning as necessary and serve.