Roasted Chicken with Mushrooms and Barley

Roasted Chicken with Mushrooms and Barley

1 x whole chicken
4 cloves garlic squashed
½ cup brandy
¼ cup olive oil
sea salt and cracked black pepper
50 grams of a2 butter* or nuttelex
1 x brown onion chopped
4 cloves garlic extra diced
30 grams of dried mixed mushrooms rehydrated in 1 cup boiling water
250 grams of mushrooms sliced
1 cup of pearl barley**
½ cup dry white wine
1 ½ cups of chicken stock

Place chicken, squashed garlic, brandy, oil and salt and pepper in a bowl and coat chicken with mixture and leave to marinate for an hour.

Preheat oven to 200 degrees, heat a large non stick fry pan with a lid or similar on the stove top, and cook the chicken so it becomes golden. Remove chicken from pan, add in butter or nuttelex and onion and garlic, and cook until softened. Strain the mushrooms reserving the liquid, and add the mushrooms to the pan with the fresh mushrooms, cook for a few minutes. Add the barley and wine and cook for a minute of until the wine is absorbed, add in the marinade from the chicken, reserved mushroom liquid and chicken stock, and stir to combine, put the chicken back into the pan, put the lid on it and cook for approximately 1 hour.

* I make my own a2 butter from cream, it is really easy just google it

This recipe is from donna hay “the new classics”,

** Don’t forget that barley does contain gluten

If you do have a deep dish non stick pan with a lid this becomes a one pot dinner