Preheat oven to 180°C/350°F/Gas Mark 4. Crease a ceramic or roasting dish with olive oil or butter. Place barley in dish and scatter over leek, onions, carrot, garlic, herbs, and salt and pepper.
Cut chicken legs in two at the knee joint. Place on top of vegetables, trying not to overlap. Pour on the boiling stock, which ideally should cover the barley by
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