The easiest casserole in the world.
Cooking Time (Includes Preparation Time): 45 Minutes
4 Chicken Thighs (skins on)
2 Cloves of Garlic
Herbes de Provence
2 Packs Chestnut Mushrooms
1 Pack Wild Mushrooms
Bunch of Rosemary
Bunch of Parsley
Bunch of Thyme
400g Pearl Barley
1 Chicken Stock Cube
Cut out the chicken bones from the thighs.
Place a large frying pan over a medium heat. Add a splash of olive oil. Once hot, place the chicken thighs in, skin side down.
Salt the tops of the chicken, and then add a pinch of herbes de provence to each on. Once the skin side is nice and golden. turn the thighs. Cook for 4-5 minutes, and then remove the thighs from the pan.
On the bottom of your pan you should have lots of chickeny bits. Scrape them with a wooden spoon, so they can mix with the sauce.
Get your pearly parley on (follow pack instructions), and add a chicken stock cube to the boiling water.
At this point. add 2 chopped cloves of garlic to the pan, along with a small handful of both chopped thyme and chopped rosemary. Fry for 40 seconds, and then add your chopped mushrooms.
Fry the mushrooms until they are nice and reduced, and then add your mascarpone. Mix it in, and then crumble in a chicken stock cube and pour in 200ml water.
Add your chicken thighs, with the resting juices, back in to the pan. Bubble the sauce down until it is nice and thick.
Final touch - add a large handful of chopped parsley, a squeeze of lemon juice, and season well with salt and pepper.
Serve the chicken thighs over the pearl barley and enjoy!