Chicken and barley casserole

Chop the onion, garlic, carrots, parsnips and celery in the Bosch multi talent food processor with the supercut blade attached.

Season the chicken with salt and pepper. Heat the oil in a large casserole dish. Brown for 5-8 minutes until chicken is well sealed and coloured, then turn and repeat on other side.

Remove the chicken from the pan and leave on a plate for a few minutes while you deal with everything else. Add the chopped vegetables and cook for 5-10 minutes on a gentle heat until they are stightly softened and well coated in the olive oil.

Add the chicken back into the pan with the barley, thyme and the chicken stock. Bring to the boil then transfer to the oven and cook covered for 30 minutes. Then add the potatoes and cook for a further 35-45 minutes. The spuds will break down a little and thicken the sauce. Fish out the thyme, add the chopped parsley and serve.