Serves 4

Pre-heat oven to Gas Mark 6/200°C

2 tbsp plain flour
2 sprigs fresh rosemary, leaves removed from the stalk and finely chopped
1 chicken, jointed
2 tbsp olive oil
100g pearl barley, boiled for 5 minutes, rinsed and strained
250ml dry white wine
100g chorizo
2 cloves garlic, crushed
2 x 400g tinned chopped tomatoes
100g black olives, pitted
4 tbsp toasted pine nuts
250g mixed Mediterranean vegetables, including courgettes, aubergine, peppers

• Take a large freezer bag and add the flour, rosemary and seasoning. Place the chicken, a couple of pieces at a time, in the bag and toss well to coat evenly with flour.
• Heat the oil in a large flameproof casserole on the hob and fry the chicken on all sides for about 10 minutes until golden. Add the new pearl barley and toss well in the oil, then pour in the wine and cook rapidly for 2-3 minutes to reduce the liquid slightly.
• Add the chorizo, garlic, tomatoes, vegetables and olives to the casserole and season. Stir everything to combine then cover with foil.
• Place in the oven and cook for 30 minutes.
• Remove the foil and cook for a further 10 minutes, or until the chicken is thoroughly cooked.
• Sprinkle with the pine nuts and serve immediately.