Fill and boil your kettle. Warm a casserole dish or deep frying pan over a medium heat for 2 mins. Add 1 tbsp olive oil, the chicken thighs and drumsticks (skin-side-down). Fry for 5 mins till the skin is golden brown. Turn the thighs and drumsticks over and fry for 2 more mins.

While the chicken fries, peel and finely chop the onion. Rinse the mushrooms and tear them into small pieces. When the chicken pieces have browned, add the onion and mushrooms to the pan with the chicken. Add 4 tbsp water. Season with salt and pepper. Cook over a medium-low heat for 5 mins, stirring a few times, till the veg are soft and glossy looking.

While the veg and chicken cook, peel and crush the garlic. Crumble the stock cube into a measuring jug and stir in 300ml hot water from the kettle. Stir the garlic into the veg with 1 tbsp Dijon mustard. Add the bouquet garni (see our tip, right). Pour in the stock. Cover and turn up the heat. Bring the casserole to the boil, then turn the heat back down and simmer for 30 mins.

While the casserole simmers, tip the barley into a small pan and pour in enough hot water to cover it by a 2-3 cms. Set the pan on a high heat, cover and bring to the boil. Then turn the heat down and simmer for 15-20 mins till the barley is tender.

After 30 mins, the chicken should be cooked through and the veg tender. Lift out the bouquet garni and discard it. Pour in the single cream and add the baby leaf chard to the pan. Pop on the lid and cook for 2 mins to wilt the chard.

Taste the casserole and add more salt and pepper if you think it needs it. Drain the barley and divide between 2 warm bowls or plates. Ladle over the chicken casserole and serve.