Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. In a casserole, heat the oil and brown the chicken pieces on all sides until really caramelised. Transfer to a plate. In the same oil, cook the onions for 10 minutes over a medium heat until they begin to char. Add the pearl barley and coat the grains well with the oil, cooking for a few more minutes.
Tip the vegetables into the pan with the chopped tomatoes, mushrooms, stock, salt and pepper, and stir gently. Add the pieces of chicken back in, then cover the pan with kitchen foil and put the lid on top.
Cook in the oven for 40 minutes, then uncover the casserole and cook for a further 10 minutes or until the barley is tender and most of the liquid has been absorbed. Roughly chop the butter and dot the pieces around over the top. Sprinkle with parsley to serve, if you like.