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<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe">
<div class="infobox">
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<!-- Name -->
<h1 itemprop="name" class="name">A Winter Feast</h1>
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<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
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<b>Source: </b>
<a
itemprop="url"
href="http://www.themarionhousebook.com/blog/a-winter-feast?fbclid=PAAaZoUwi-GYRVWQk7tvi2dNt70a9kZmOW9Ocl5unao8WrLWYOW0uM_hFGGW4"
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<span itemprop="author">themarionhousebook.com</span>
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<div class="left-column">
<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">
pearl barley -- a good handful
</p>
<p class="line" itemprop="recipeIngredient">
chicken -- a large free-range one, jointed
</p>
<p class="line" itemprop="recipeIngredient">
a little fat -- dripping, butter, goose fat or olive oil
</p>
<p class="line" itemprop="recipeIngredient">
carrots -- 1 or 2, thoroughly scrubbed
</p>
<p class="line" itemprop="recipeIngredient">
parsnips -- 1 or 2, peeled
</p>
<p class="line" itemprop="recipeIngredient">
leeks -- a couple of large ones, or one of those enormous, thick
winter ones
</p>
<p class="line" itemprop="recipeIngredient">
onions -- a large one, or 3 smaller ones, peeled
</p>
<p class="line" itemprop="recipeIngredient">
some herbs -- a few bay leaves, 3 or 4 sprigs of thyme and a
couple of sage leaves
</p>
<p class="line" itemprop="recipeIngredient">
potatoes -- about 4 small to medium ones
</p>
</div>
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<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">
You will also need a very large, deep pan with a lid.
</p>
<p class="line">
Simmer the barley in a pan of salted water until it is tender -- a
matter of twenty minutes or so but taste it to check it -- then
drain it.
</p>
<p class="line">
Lightly brown the jointed chicken in the fat in a large, deep
ovenproof pan. I do this in a relay, three or four pieces at a
time, over a moderately high heat. Transfer the browned chicken to
a plate. While the chicken is browning you need to cut the carrot
and parsnip into large chunks and the leek, thoroughly scrubbed
and freed of grit (it gets between the layers) into short lengths.
I think it is important to keep the vegetables in fat juicy chunks
for this. Cut the onion in half and then into large segments. Once
the chicken is out of the pan, add the vegetables, turn them in
the fat and let them soften a little, though don't let them
colour. In another pan bring enough water to boil to cover the
bird. Set the oven at 180°C /Gas 4.
</p>
<p class="line">
Keeping the vegetables in their pan, drain every little bit of oil
from the pan, otherwise you will only have to do it later. Now
return the chicken to the pan with the pearl barley, then tuck in
all the herbs except the parsley and pour over the hot water.
Season with salt and some black pepper. Now slice the potatoes the
thickness of pound coins -- I really think there is no need to
peel them -- and lay them over the top of the chicken and
vegetables. Some will inevitably sink; others will sit on top, the
water just lapping at their edges.
</p>
<p class="line">
Cover with a lid and place in the oven for an hour and a half, by
which time the chicken and vegetables will be meltingly tender.
Remove the lid, turn up pthe heat to 200°C/Gas 6 and leave for
thirty minutes for the potatoes to colour here and there. Remove
very carefully from the oven -- the pan will be full and very hot
-- then scrape off any floating oil from the top. Chop the parsley
and sink it into the broth. Taste the broth and adjust the
seasoning with a grinding of salt and pepper.
</p>
<p class="line">
Spoon the chicken, vegetables, barley and plenty of the broth into
shallow bowls, scatter with flakes of sea salt and pass round the
the pepper mill.
</p>
<p class="line">
As mentioned above the past way to serve this piping hot meal is
directly from the steaming pot. Place it on the table and let your
guests help themselves. A good wintery green salad like kale
served with pomegranates would be a perfect accompaniment. The end
result is something between a soup and a stew. The chicken is
moist and melts in your mouth while the soft vegetables are
velvety smooth having absorbed all the flavour of the chicken and
herbs.
</p>
<p class="line">
And for dessert nothing beats a Pecan Pie. You can pop it in the
oven right after the chicken comes out.
</p>
</div>
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