Something for the Weekend
Apr 05, 2022
3 minutes
• Find these recipes and more in Dick & Angel’s latest book, Le Chateau Kitchen Cookbook (£30, Le Château Publishing Limited)
Chicken thighs & pearl barley risotto
SERVES 4 READY IN 1HR
● 6 chicken thighs, boned ● 1.5ltr stock ● 2tbsp extra virgin olive oil ● 1 leek, including green part, thinly sliced ● 1 celery stalk, finely chopped ● 1/2 fennel bulb, finely chopped, plus fennel fronds to garnish ● 2 garlic cloves, crushed ● ● ● ●
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