Pan-Fried Chicken with Pearl Barley Stew

Pan-Fried Chicken with Pearl Barley, Pea and Lettuce Stew
Serves 4

8 ounces pearl barley
Olive oil
2 small red onion, peeled and finely chopped
Sea salt and freshly ground black pepper
16 ounces frozen peas
4 cups chicken or vegetable stock (may need lots more)
1 heaping tablespoon all-purpose flour
2 tablespoons butter
1.5 lbs chicken, with skin
4 slices thick bacon or pancetta, cut into pieces
2 Tbs fresh chopped thyme
2 handful romaine lettuce leaves, washed and spun dry
2 handful arugula, washed and spun dry (1 bunch)

Cook the pearl barley in a big pot of boiling, salted water for about 50
minutes, or until tender but still with a little bite, then drain and
leave to steam dry.
Next, heat a glug of olive oil in the barley pot and add the onion and a
pinch of salt. Cook slowly on a low heat for about 10 minutes, without
coloring too much. Add the barley and the peas. Cover with the stock and
bring to the boil. Simmer for 10 minutes, stirring every now and then.

On a board, mash the flour and butter together with a fork until you have
a paste. Stir half of the paste into the peas and barley and continue to
simmer until the liquid begins to thicken. If, after 5 minutes, it's not
thick enough, add some more of your beurre manie. Continue to simmer for
another 10 minutes, adding a little extra stock if it gets too dry, while
you cook your chicken. Cornstarch slurry is good too.

Render the bacon until crispy in a big pan. Drain the fat.
Put some olive oil into thr frying pan again. Season the chicken and rub
with thyme and put in the pan. Shake them about and, after a few minutes,
when they're lightly golden, then turn and cook on the other side.

When the meat is done, taste the barley broth and adjust the seasoning,
then stir in the lettuce and arugula - they only need a minute or so to
cook. Serve the barley, peas and lettuce with the chicken on top and
sprinkle with the bacon pieces. Spoon the broth juices over the top.