Cheesy Pancake Bakes

Ingredients:

 

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

Salt

2 tbsp fresh thyme

1 1/2 cups cooked carne peas

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Method:

 

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.

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

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5. Simmer for 45 minutes.

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6. Remove the chicken thighs from the pot.

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