It’s not the greatest photograph, but the taste more than makes up for it!!  The juices of the chicken go down into the pearl barley/mushroom mixture and it is incredible! My sister gave me this recipe and it’s a really good one. All you need with it is a green salad as the barley is filling.

Serves 4 to 6

A 3lb whole organic chicken
5 cloves garlic, crushed
1/2 cup brandy
1/4 cup good olive oil
Sea salt and freshly ground black pepper
2 oz butter
1 large brown onion, chopped
4 cloves garlic, sliced
1 oz mixed dried mushrooms rehydrated in 1 cup boiling water
1 lb fresh baby cremini (brown) mushrooms
1 cup pearl barley
1/2 cup dry white wine
1 1/2 cups chicken stock

Place the chicken, crushed garlic, brandy, olive oil, salt and pepper in a bowl and toss to coat.
Place in the fridge for 1 to 4 hours to marinate moving the chicken around in the marinade.

Preheat the oven to 400 F

Secure the chicken legs with kitchen string. Heat a large non-stick pan over high heat and cook the chicken breast side down, for 5 minutes or until golden.
Remove the chicken from the pan and set aside.
Melt the butter in the pan and add the onion, garlic and cook for 5 minutes or until onion has softened.

Strain the dried mushrooms, reserving the liquid. Add the drained mushrooms to the pan with the fresh mushrooms. Cook for 5 minutes.
Add the barley and wine and cook for a further minute until the wine is absorbed. Add the reserved mushroom liquid and stock and stir to combine.

Transfer the contents of the frying pan to a baking dish and top with the chicken.
Cover with foil and roast for 55 minutes.
Remove the foil and roast for a further 10 to 15 minutes or until the chicken is golden and cooked through.
Serve with the mushroom and pearl barley.