Step 1

Place barley in a bowl. Cover with cold water. Set aside for 6 hours or overnight to soak. Drain.

Step 2

Preheat oven to 170C. Heat half the oil in a large frying pan over medium-high heat. Cook the chicken, in 2 batches, turning, for 5 minutes or until browned. Transfer to a plate.

Step 3

Heat the remaining oil in the frying pan over medium heat. Cook the celery, carrot, bacon and shallot, stirring, for 5-6 minutes or until soft. Stir in the garlic for 1 minute or until aromatic. Transfer the vegetable mixture to a large, heavy-based roasting pan. Stir in the potato, barley and bay leaves. Arrange the chicken pieces on top.

Step 4

Dissolve stock in the boiling water. Add the stock, wine and tarragon to the frying pan over medium-high heat. Bring to the boil. Season. Pour over the chicken mixture. Cover the roasting pan tightly with 2 layers of foil. Bake for 1 hour or until the chicken is cooked through. Transfer the chicken to a plate and cover to keep warm. Bake the vegetables, covered, for a further 20 minutes or until tender. Serve the chicken and vegetables with bread.