Claypot chicken with pearl barley and beer is slow comfort done properly. The chicken cooks gently over grains that swell with malty beer, citrus and herbs. Everything mingles in one pot. Deep flavour. Minimal washing-up.
By Adam ByattFrom Saturday Kitchen Recipes
This claypot chicken recipe scores a Nutri-Score B. It balances lean protein, wholegrain pearl barley and vegetables with moderate fat. Per serving (approximate): 620 kcal, fat 22g, saturates 4g, carbs 48g, sugars 6g, fibre 8g, protein 46g.
Equipment
Ingredients
For the chicken
- 1.2 kg whole chicken
- 1 onion
- 1 carrot
- 1 celery stick
- 5 garlic cloves
- 1 red chilli
- 1 bay leaf
- 1 small bunch fresh thyme
- 1 small bunch fresh rosemary
- 1 lemon, halved
- 50 g pearl barley
- 200 ml beer
- 1 lemon, juice only
- 30 g flatleaf parsley
- salt
- freshly ground black pepper
For the house dressing
- 3 tbsp Dijon mustard
- 20 ml chardonnay vinegar
- 60 ml olive oil
- salt
- freshly ground black pepper
For the green salad
- 1 butterhead lettuce
- 1 banana shallot
- 1 tbsp fresh dill
Customise
- Swap beer for dry cider for a lighter, fruitier note.
- Add fennel with the vegetables for gentle anise warmth.
- Use spelt grains instead of pearl barley if preferred.
Method
Start the night before – 5 minutes
- Soak the barley. Cover the pearl barley with cold water and leave overnight. This shortens cooking time and gives a softer texture.
Brown and build – 15 minutes
- Season and brown the chicken. Heat a large casserole, season the chicken well and brown it all over. This builds flavour. Lift it out and rest.
- Cook the base. In the same pot, soften onion, carrot, celery, garlic, chilli and the herb bundle. Let everything smell fragrant.
- Add grains and liquid. Stir in drained barley, beer and lemon juice. Give it a good mix.
Slow roast – 40 minutes plus resting
- Roast gently. Sit the chicken on top, pour in the water, cover and cook at 190°C until the chicken and barley are tender.
- Rest well. Leave the casserole to rest for a full hour. This matters. Juicy chicken. Creamy barley.
Finish and assemble – 10 minutes
- Shred and mix. Remove chilli, chop finely, then stir into the barley with parsley and picked leg meat.
- Slice and top. Remove breast skin, slice neatly, trim drumsticks and place everything back on top.
Fresh salad – 5 minutes
- Whisk the dressing. Combine mustard and vinegar, whisk in oil slowly and season.
- Toss the salad. Mix lettuce, shallot and dill, then dress lightly just before serving.
Serve the claypot chicken with pearl barley and beer straight from the pot, salad alongside.
Suggested Wine Pairing
This claypot chicken with pearl barley and beer suits wines with freshness, gentle texture and savoury notes. These wine pairings balance herbs, citrus and grain.
- Mâcon-Villages Chardonnay – Soft stone fruit and subtle oak echo the herbs and lemon.
- Picpoul de Pinet – Bright acidity lifts the barley and cuts through richness.
- Côtes du Rhône Rouge – Light spice and red fruit work beautifully with roast chicken.
What can you serve with this
- Crusty sourdough – Ideal for soaking up the beer-soaked barley.
- Roasted carrots – Sweetness mirrors the slow-cooked vegetables.
- Steamed greens – Keeps the plate fresh and balanced.
FAQs for Claypot Chicken with Pearl Barley and Beer
- Can I make this ahead? Yes, it reheats beautifully and improves with time.
- What beer works best? A light ale or lager keeps flavours balanced.
- Is pearl barley healthy? Yes, it adds fibre and slow-release energy.
- Can I use chicken pieces? Yes, thighs and drumsticks work very well.
- Do I need to soak the barley? It helps texture, but you can cook longer if needed.
Nutri-score Health Check
This recipe scores a B under the Nutri-Score system. The score has been automatically calculated from the ingredients and is only a guide.
Positive Factors
- Chicken provides lean protein.
- Pearl barley adds fibre and wholegrain nutrition.
- Vegetables boost micronutrients.
Negative Factors
- Olive oil increases calorie density.
- Beer adds small amounts of alcohol and carbohydrates.