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Olive oil 

6 chicken thighs

1 cup mushrooms

1 cup onion

Crushed garlic

2 1/2 cups chicken stock

1 1/2 cups boiling water

1 cup white wine

1 cup IMBO Pearl Barley

1 cup white wine

1 cup IMBO Pearl Barley


2 tbsp fresh thyme

1 1/2 cups cooked carne peas



1. Fry chicken thighs in olive oil on both sides until a deep golden brown


2. Remove the chicken from the pan and add mushrooms, onion and crushed garlic. Brown for 5 minutes.


3. Add chicken stock, boiling water, white wine and pearl barley to the pot. Season with salt.

4. Add fresh thyme and bring to the boil before adding the chicken thighs back into the pot.

5. Simmer for 45 minutes.

6. Remove the chicken thighs from the pot.

7. Stir through cooked garden peas, serve and ENJOY!

One Pot Chicken and Barley Bake

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