1 organic chicken, cut into 8 pieces

1/3 cup (75 ml) olive oil

7 oz (200 g) carrots (2 medium)

2 very ripe tomatoes

7 oz (200 g) celery (2 ribs)

24 cipollini onions, peeled

6 cloves garlic, chopped

1 cup (250 ml) white wine

8 cups (2 litres) chicken broth

10 oz (300 g) pearl barley (1 1/4 cups)

2 preserved organic lemons

3 oz (100 g) black Niçoise olives (1/2 cup)

1 log La Barre à Boulard goat cheese from the Tourilli Farm

1/2 bunch flat-leaf parsley, chopped

In a preheated heavy-bottomed skillet over high heat, brown the chicken in a small amount of olive oil. Set aside.

With the rack in the middle position, preheat the oven to 150°C (300°F).

Dice the carrots, tomatoes and celery. In a large ovenproof saucepan or Dutch oven over medium heat, soften the vegetables and onions in a small amount of olive oil, about 10 minutes. Add the garlic. Deglaze with the wine and reduce by 1/4. Add the broth, then place the chicken pieces in the saucepan. Bring to a boil. Cover and transfer to the oven for 30 minutes.

Meanwhile, cook the barley in a covered saucepan of salted boiling water until tender, 30 to 40 minutes.

When the chicken is cooked, transfer the chicken and vegetables to a plate and reduce the cooking juices over high heat.

Dice the preserved lemons and rinse under running water. Pit and coarsely chop the olives. Add the lemons and olives to the barley and stir to combine. Sauté in a skillet with a small amount of olive oil for a few minutes. Adjust the seasoning.

Spread the barley mixture in a lightly oiled baking dish. Add the chicken parts and top with slices of goat cheese. Pour the reduced cooking juices over the dish. Bake until the cheese melts, about 10 minutes. Sprinkle with chopped parsley immediately before serving.

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