Baked chicken, wheat and dill | Nigel Slater's recipe cards

Farro and wholegrain wheat add sustenance to a winter stew, used as you might pearl or pot barley to thicken the cooking liquor. Whole grains are exactly that, the complete grain, sometimes with husk. They take longer to cook, but you can shorten the time by soaking them for a good hour or so first.

Serves 4

whole wheat 250g
butter 30g
rapeseed oil 1 tbsp
a chicken jointed into 8 pieces
hot chicken stock 400ml
a lemon
dill a small bunch

Put a saucepan of water on to boil. Rinse the wheat in a sieve under running water, tip into the saucepan of boiling water, turn down to a rolling boil and leave till the wheat is almost soft. It should be tender, with a bit of bite left in it, al dente if you like. This will take anything from 25-40 minutes. Drain and set aside.

Set the oven to 200C/gas 6. Warm the butter and oil in a deep casserole dish. Season the chicken with salt and pepper and add to the pan, letting it cook over a moderate heat till the skin is golden. Turn and colour the other side, then add the drained wheat, the hot stock plus the juice and squeezed shells of the lemon.

Place the dish in the oven, covered, and bake for about an hour, till the chicken is truly tender.

About 15 minutes before the end of cooking, chop the dill and stir it into the stock. Adjust the seasoning with a little salt and pepper if necessary, before serving.

Nigel's new book, Kitchen Diaries II, is published by Fourth Estate at £30. To order a copy for £19.99 (including free UK mainland p&p), go to or call 0330 333 6846.

Thanks to who have provided this article. View the original here.


comments powered by Disqus