Ingredients

  • 4 chicken thighs
  • 100g pearl barley
  • 1.2L chicken stock
  • 450g leeks – trimmed, washed and finely sliced (including the green)
  • 100g stoneless prunes – chopped
  • 20ml rapeseed oil
  • 1 tsp dried thyme
  • Salt and black pepper

Method

  • Season the thighs and roast in a medium oven until browned.
  • Gently cook the leeks in the oil until tender, but not coloured.
  • Add the stock, barley and thyme, bring to a gentle simmer and cook for 45 minutes, stirring frequently.
  • Add the prunes and continue cooking until the barley is thoroughly cooked.
  • Shred the thigh meat and add to the soup.
  • Adjust the seasoning.
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