Braised Chicken with Leeks, Root Vegetables, Parsley and Wheat Grain

This Provençal-style one-pot wonder is both wholesome and mouthwateringly delicious. Slowly simmer a whole chicken or chicken portions, onions, leeks,  parsnips, garlic, lemon zest and juice; together with beer or chicken stock, adding cooked wheat grains and chickpeas right near the end. Finish with a cupful of chopped flat-leaf parsley and serve with rice or bread.


Serves 4

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  • 4 chicken legs and 4 chicken thighs or whole chicken
  • 2 tbsp. olive oil
  • 2 onions
  • 8 leeks
  • 400 g parsnips
  • 4 cloves garlic
  • 1 organic lemon, zest and juice
  • 2 tins.lager beer or 660ml water or chicken broth
  • 100 g cooked wheat grains
  • 200 g cooked chickpeas
  • 1 cup flat-leaf parsley, roughly chopped
  • salt and black pepper


First peel and clean all vegetables and chop them coarsely.

Then brown the chicken off on all sides in a large pot in olive oil. Add the vegetables and brown them lightly off. Add the beer or water/chicken stock, lemon juice and lemon peel and bring to the boil. Season with salt and pepper. Put the lid on the pot and turn heat down to a simmer for approx. 45min -1 hour until the chicken is tender. If the pan becomes too dry you can add more water or chicken stock.

Add the wheat grains and chickpeas in the last 10 minutes of the cooking time.

Taste the liquid adding more lemon juice, salt and pepper if need be. Add the parsley and serve with rice or bread.