Pot au Feu

Try this hearty, healthy and classic main dish by Richard Phillips for a satisfying winter's treat
By Richard Phillips
Pot au Feu
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 1 large black leg chicken, or large corn fed chicken
  • 150 g pearl barley
  • 2 litres chicken stock
  • pinches strands saffron
  • 2 star anise
  • 4 cloves
  • 2 juniper berries
  • 1/2 bunches chopped flat leaf parsley
  • 2 bay leaves
  • 1 sprigs thyme
  • 75 g smoked bacon, trimmings
  • 8baby onions
  • 8 baby turnips
  • 8baby carrots
  • 16 Chinese artichokes, topped and tailed
  • 1/2 black truffle, shaved
  • drizzle truffle oil


1. Preheat the oven to 180C/gas 4.

2. Joint the chicken and add the pieces to a large casserole pan. Sprinkle over the pearl barley and pour in the chicken stock. Add the saffron, star anise, cloves, juniper, herbs and bacon. Bring to the boil, cover with a lid and bake in the oven for 30 minutes.

3. Remove the casserole from the oven and add all the vegetables - continue cooking for a further 20 minutes, until the chicken and vegetables are tender.

4. To serve; place the pearl barley in the centre of a swerving dish and top with the chicken pieces. Surround with vegetables and moisten with the cooking liquor. Sprinkle with the truffle shavings and finish with a drizzle of truffle oil.

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