Kerry Fox’s Chicken and Barley Dinner

Name: Kerry Fox’s Chicken and Barley Dinner
Yield: Serves 4
Ingredients: 1 large leek, washed and sliced into 1 cm(½ in) rings; ¾ cup pearl barley, boiled in plenty of lightly salted water for 15 minutes, then drained; 1 large handful mixed fresh herbs (rosemary, sage, oregano, thyme, tarragon, basil), roughly chopped; 6 chicken legs (the thigh and drumstick); 3 tablespoons olive oil or 3 tablespoons butter; about 400 ml(13 ⅔ fl oz) boiling chicken or vegetable stock or water; salt and pepper; 6 cloves garlic, peeled and halved; 1 medium carrot, peeled and thinly sliced; 2 red onions, thickly sliced

Preparation info

Serves
4

Difficulty
Medium

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

My partner Michael and I lived in London with New Zealand actress Kerry Fox for over seven years. In fact, her son Eric Linklater was born in oar home. We used to take tarns at cooking and this recipe is based on one of Kerry’s favourite dishes.

Ingredients

3 tablespoons olive oil or 3 tablespoons butter
¾ cup

Dinner
Main course
London

Method

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