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Claypot chicken with pearl barley and beer
Fruit and vegetables
1
onion
, roughly chopped
1
carrot
, peeled and thinly sliced
1
celery
stick, thinly sliced
5
garlic
cloves, crushed
1 red
chilli
, split lengthways
1
lemon
, cut in half
1
lemon
, juice only
30g/1oz fresh flatleaf
parsley
, chopped
1
butterhead lettuce
, leaves separated
1 banana
shallot
, peeled and sliced into rings
1 tbsp chopped fresh
dill
Tins, packets and jars
3 tbsp
Dijon mustard
Cooking ingredients
50g/1¾oz
pearl barley
, soaked overnight in cold water
salt and freshly ground
black pepper
20ml/¾fl oz chardonnay
vinegar
60ml/2fl oz
olive oil
salt and freshly ground
black pepper
Meat, fish and poultry
1.2kg/2lb 10oz whole
chicken
, wishbone, wing tips and parson’s nose removed
Other
1 bay leaf, small bunch fresh thyme and small bunch fresh rosemary, tied into a
bouquet garni
200ml/7fl oz
beer
Back to recipe
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