Ingredients
1 1/2 pounds/ 700 g of potatoes
1 pound/ 450 g of leeks, sliced
1 onion
2 tablespoons barley
4 rashers bacon
2 pounds/ 900 g of chicken
1 teaspoon salt
1/4 teaspoon pepper
1 pint / 500 mL of chicken stock
1 bay leaf
1/4 teaspoon thyme
2 tablespoons parsley, chopped
Method
Peel ptatoes, slice. Wash leeks carefully and slice to about 1/2 cm thickness. Combine half onion, leek and potato mixture in casserole, with barley sprinkled on top. Chop bacon and add. Add skinned chicken pieces, bay leaf, thyme and cover with remaining vegetables.
Pour chicken stock over casserole and voer lightly. Cook in a moderate (350 °F / 175 °C) oven for 1 hour. Sprinkle with parsley before serving.