Pan-Roasted Chicken, pearl barley, truffle-scented wild mushroom, artichoke and caper fricassee

Our Executive Head Chef Nick Claxton-Webb has created this homely dish full of earthy flavours which uses some store cupboard essentials and is easy to prepare.

Serves 4

You will need:

4 skin-on chicken fillets

200g pearl barley

100g dehydrated mixed wild mushrooms

200g mixed wild mushrooms

1 large white onion, diced

2 cloves of garlic

1tsp of lilliput capers

1tbs chopped roasted artichokes

50mls white wine (Madeira works well too)

300mls chicken stock

300mls double cream

5g chopped thyme

30g butter

a drizzle of white truffle oil

a squeeze of half a lemon


Place the dehydrated mushrooms into a jug and cover with boiling water and then cover with cling film. Leave for 20 minutes, change the water cover with fresh boiling water and cling film leave until mushrooms are soft. Remove the mushrooms from the water, pick through and shred.

In a medium-sized pan bring to the boil and then gently simmer the pearl barley in plenty of salted water. Cook for around 25 minutes. Stir regularly and check from around the 20-minute mark. The barley needs to retain a little bite as we will be finishing it off in the fricassee.

Gently pan-roast off the chicken breasts in foaming oil and butter until golden brown. Finish in a moderate oven for 15-20 minutes. Remove the chicken from the pan and set aside.

In the same pan sweat off the onions, capers, thyme, artichokes, barley and garlic. Add the mushrooms and allow them to soften. By using the same pan and juices we have retained as much of the flavour as possible.

Add the stock and reduce by two thirds. Add the cream and reduce by one third. Finish with a small glug of truffle oil and a squeeze of lemon juice. Spoon the fricassee into the centre of a plate or bowl. Top with the sliced chicken breast. Serve with steamed greens or some delicious sea vegetables and pair with our best-selling White Burgundy.