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Chicken with barley, olives and chilli

This one-pot wonder is full of bold flavour from salami to olives to chilli. It's a guaranteed winter warmer.

By Lisa Featherby
  • 15 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print
This recipe relies on a few things being done well, so focus on the basics: look for a great chicken, and, if you can, match it with a homemade stock. Leave the chicken uncovered in the refrigerator overnight the day before cooking to dry out the skin – it'll crisp up more and help prevent it from sticking.


  • 60 ml (1⁄4 cup) olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves
  • 1 chicken (about 1.4kg), jointed
  • 100 gm fennel-flavoured salami
  • 100 ml dry white wine
  • 150 gm pearl barley
  • 350 ml hot chicken stock
  • 12 kalamata olives
  • 2 small red chillies, finely chopped
  • Coarsely chopped flat-leaf parsley, sourdough and a green salad, to serve


  • 1
    Preheat oven to 200°C. Heat half the oil in a large casserole over medium heat. Add onion and garlic and stir occasionally until soft and translucent (15-20 minutes). Remove from casserole and increase heat to high. Add remaining oil to casserole, add chicken skin-side down and fry until skin is browned (3-4 minutes), then turn over and fry until browned (3-4 minutes). Set aside.
  • 2
    Add salami to casserole and fry, turning occasionally, until golden (4-5 minutes). Deglaze with wine and return chicken, onion and garlic to casserole, add barley and stir to combine. Pour hot stock over, add olives and chilli, cover casserole with foil, then bake until barley is tender and juices of chicken run clear when pierced with a skewer (45-50 minutes). Top chicken and barley with parsley and serve with pan juices, bread and salad.


Drink suggestion: Pale, dry rosé.
Drink suggestion by Max Allen.