The Independent's journalism is supported by our readers. When you purchase through links on our site, we may earn commission.
Daylesford Farm organic chicken recipes: Thighs with fennel, and pearl barley broth
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Farmhouse chicken thighs with fennel, tarragon and thyme
Nothing is more comforting or crowd pleasing than golden chicken straight from the oven.
Here, a marinade of aromatic herbs, lemon, garlic and a little white wine or sherry transforms juicy thighs into a wonderfully flavourful dish.
Serves 4
4 organic chicken thighs
250g new potatoes
2 banana shallots, quartered
1 bulb fennel, quartered
5 large or 8 small cloves garlic, finely sliced
1⁄2 a lemon, cut into quarters
3 sprigs thyme
20g tarragon, stalks removed, leaves roughly chopped
10 peppercorns
Generous pinch salt
2 tbsp olive oil
150ml dry white wine or sherry
10g parsley, roughly chopped
Juice of 1⁄2 a lemon
Put the chicken thighs, new potatoes, banana shallots, fennel, garlic cloves, sliced lemon, thyme, half of the tarragon, peppercorns, salt and olive oil into a large bowl and toss everything together. Cover and leave to marinate for at least two hours.
Preheat the oven to 180C.
Tip the marinated ingredients into a baking tray and pour in 200ml of dry white wine or sherry. Bake in the oven for 30 minutes until the potatoes are soft and golden and the chicken is cooked through.
Remove from the oven and stir through the remaining tarragon, parsley and lemon juice. Serve warm on a big platter with extra fresh herbs to garnish.
Comforting chicken broth with pearl barley, ginger and watercress
Serves 2
1 large leek, finely sliced
2 cloves garlic, finely sliced
1½ inch piece of ginger, peeled and finely sliced
1 red chilli, deseeded and finely sliced
1l of chicken bone broth
100g cooked pearl barley, quinoa or millet
100g cooked chicken, shredded
Handful of parsley leaves, roughly chopped
Juice of ½ a lemon
1 tbsp tamari soy sauce
2 handfuls watercress
Heat a little oil in a large saucepan and sweat the finely shredded leek for 3-4 minutes until wilted but still bright green. Add the garlic, ginger and chilli and cook for another minute before pouring in the chicken bone broth.
Bring to the boil and simmer gently for 5 minutes before adding the pearl barley, shredded chicken and parsley. Bring back to the boil and simmer for a further minute to ensure the chicken and barley have heated through.
Add the lemon juice, tamari and watercress leaves, stir and taste to check the seasoning, adding a little more lemon or tamari to taste if needed.
Serve immediately, ladled into deep bowls.
Recipes from Daylesford.com. Download the eBook here
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments