Ingredients About 325 g potatoes
200 g leek, sliced
½ onion, sliced
1 tbsp barley
2 rashers bacon, chopped
About 450 g chicken thighs
½ tsp salt
200 ml chicken stock
Small bay leaf
Pinch of thyme
Parsley, chopped, to garnish
Fry the bacon, leeks and onion.
Preheat the oven to 180°/160° fan forced.
Peel the potatoes and slice.
Mix half the onion, leek and potato mixture in a casserole, taking out the bacon.
Add the barley on top.
Add the bacon.
Add the chicken pieces - I cut them to bite sized pieces -the bay leaf, and the thyme.
Pour the chicken stock over the casserole and cover this.
Bake in the oven for at least an hour or till the chicken is tender.
Sprinkle with the parsley before serving.
I served it with a plain mixed lettuce salad that I have growing in my garden.