Gino D'Acampo's one-pot roast chicken recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Gino D’ Acampo’ s one-pot roast chicken with pearl barley white wine & peas recipe By Gino D'Acampo - August 28, 2022 I love recipes that can be made in one pot as there is little mess or washing-up. A wide-based ovenproof frying pan can be used instead of a casserole dish and, if you prefer, swap the white wine for rosé. Haarala Hamilton SERVES 4 1 tbsp sunflower oil 8 large bone-in, skin-on chicken thighs, total weight about 1.5kg 2 carrots, finely chopped 1 large red onion, finely chopped 225g pearl barley 200ml white wine 4 rosemary sprigs 800ml hot chicken or vegetable stock Juice of 1⁄2 lemon 150g frozen peas, defrosted Bunch of parsley leaves, finely chopped Salt and freshly ground black pepper Preheat the oven to 150C/ 130C fan/gas 2. Pour the oil into a flameproof casserole dish and place over a high heat. Add the chicken, skin side up, and fry for 4 minutes. Season the skin with a large pinch of salt and pepper and turn the thighs over. Fry for a further 4 minutes until golden. Remove the thighs and place skin side up on a plate. Put the carrots and onion in the casserole, sprinkle over 1 teaspoon salt and half a teaspoon pepper then fry for 7 minutes, stirring occasionally. Stir in the pearl barley for 1 minute, then pour in the wine. Stir and allow the alcohol to evaporate for 1 minute. Add the rosemary and pour over the stock. Stir, cover with a lid and simmer for 10 minutes. Remove the dish from the heat and stir the barley. Place the chicken thighs on top of the barley, skin side up, and cook in the middle of the oven, uncovered, for 55 minutes. Take the dish out of the oven, remove the chicken thighs and place on a plate. Remove and discard the rosemary. Pour the lemon juice and peas into the barley mixture and stir well. Check for seasoning. Place the chicken back on top of the barley and return to the oven for a final 5 minutes. Sprinkle over the parsley and serve in the middle of the table for everyone to tuck in. Now buy the book Gino’s Italy: Like Mamma Used to Make by Gino D’Acampo will be published by Bloomsbury on 15 September, price £25. To pre-order a copy for £21.25 with free delivery until 11 September, go to mailshop.co.uk/books or call 020 3176 2937. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved