All in One - English Chicken Supper

This is a very straight forward healthy, nutritious and warming recipe which requires little expertise, if any at all! It can be prepared in advance and left to be cooked later. It comes halfway between a soup and a stew with its drinkable like flavourful broth alongside steamy soft root veggies and tender chicken.
A wonderfully warm aroma surrounds the home during cooking and really helps to restore and revive the self during these cold winter months.
An hour or longer is needed in the oven to cook this, but the bonus is that little fuss and attention is required. A perfectly English winter dish to be served after a long hard days work in the cold.

You will have to forgive some of my pictures as I was not able to alter them..but hopefully you will get a good idea. Please note: just a slight warning to those who attempt to tilt heads this way and that, trying to see the pictures in their right-way-up state (I don't want necks to crick and click because of my pics!)

Serves 6-8 hungry people with fresh Crusty bread or Rolls
 

You will need:
1 Medium Chicken, skinned and cut into 8 or so convenient size pieces
OR
A chicken Thigh per person (I think thigh is best for this recipe)

Veggies:
2 Carrots, 2 Parsnips, 2 Celery sticks, 1 large Leek, small bowl of Brussels Sprouts, 2 Onions- Washed, cleaned, Peeled if necessary and chopped into large chunks, about 1-2 inch pieces. 

4 large Potatoes, (Potatoes should be cut to the thickness of a £1 coin.)

2/3 cup of Pearl Barley, boiled till soft
5-6 cups Water or Vegetable/Chicken Stock (remember stock cubes will add saltiness to a dish)
1 tsp Salt & enough Pepper to your taste
1/2 tsp mixed Dried Herbs
2 Bay Leaf
Oil (Olive) to Braise


1 Large Pot
2 Large Baking Trays- 1 deep enough to hold everything, and another to cover (like a lid) during cooking.

How to Prepare & Cook:

 

1. Begin by braising the chicken in the large pot with a good glug of Olive Oil, and season with 1/2 tsp salt and pepper. Braise until the chicken has browned nicely all over on a high heat. The chicken doesn't necessarily need to be cooked through completely
Carefully remove chicken from pot, leaving behind any excess oil in the pot. Arrange chicken on baking tray.

2. Next, adding more Olive Oil if necessary, braise the prepared vegetables (not including potatoes!) in the same pot that chicken was braised in. Season with remaining 1/2 tsp salt and pepper to your taste. Continue to cook on high for about 5-10 minutes, stirring occasionally till the vegetables have touches of golden here and there and the onions have become a little translucent.

3. Throw the vegetables over chicken, including any remaining oil from pot, and add the cooked barley, herbs, Bay Leaf to the tray. If using stock cubes, seasoning should be checked, as stock cubes tend to add saltiness. However you may want to season a little more with salt and pepper if using water.

4. Layer the thinly sliced potatoes over the top of everything. Gradually pour over the water or stock till the pot is almost full. Cover with the other baking tray and place in oven, on a high shelf Gas Mark 5 and leave for at least 45 minutes. After 45 minutes check to see if potatoes have softened, and then remove the lid and bake for another 15 minutes still the potatoes have become crispy and golden.