Family Baked Barley with Roasted Chicken, Sweet Fennel and Parmesan Potato Crust

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Lightly grease a large baking dish with a little of the olive oil.

2. 2

   Place the chicken thighs in a bowl and toss them with 1 tablespoon olive oil, the sweet paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and a pinch of black pepper. Transfer to a tray or baking dish and roast for 20 to 22 minutes at 220°C / 425°F, until fully cooked. Let rest for 5 minutes, then shred or chop into small pieces.

3. 3

   While the chicken roasts, place the potatoes in a pot with cold water and a pinch of salt. Bring to a boil and cook for 15 to 18 minutes, until very tender. Drain well.

4. 4

   In another medium pot, combine the pearl barley with 500 ml (2 cups) of the chicken stock. Bring to a boil, reduce the heat, and cook covered for 25 to 30 minutes, until the barley is tender and has absorbed almost all the liquid.

5. 5

   Heat 1 tablespoon olive oil and 15 g (1 tbsp) butter in a large skillet over medium heat. Add the yellow onion and fennel bulb. Cook for 8 to 10 minutes, stirring, until softened and lightly golden. Stir in the garlic and cook 1 minute more.

6. 6

   Sprinkle the all-purpose flour over the onion and fennel, stir well, and cook for 1 minute. Gradually add the remaining 250 ml (1 cup) chicken stock and the milk, stirring to avoid lumps. Add the Dijon mustard, the remaining dried thyme, 1/4 teaspoon salt, and black pepper to taste. Cook for 3 to 4 minutes until smooth and lightly thickened.

7. 7

   Remove the skillet from the heat and stir in the cooked barley, shredded chicken, and 35 g (about 1/3 cup) of the grated Parmesan cheese. Taste and adjust with the remaining salt and more black pepper if needed. Transfer this mixture to the greased baking dish.

8. 8

   Mash the hot potatoes with the sour cream, the remaining 15 g (1 tbsp) butter, and 2 to 3 tablespoons of the potato cooking liquid if you need to loosen the mash. Carefully spread the mash over the barley and chicken mixture.

9. 9

   Sprinkle the remaining 35 g Parmesan cheese on top. If you have fennel fronds, finely chop them and scatter them over the surface for an aromatic finish.

10. 10

    Bake the casserole for 18 to 20 minutes at 200°C / 400°F, until bubbling around the edges and golden on top. If you want more color, broil for 2 additional minutes, watching closely.

11. 11

    Let it rest for 8 minutes before serving so the filling can settle and the portions hold together better.