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.
