Half chicken, cut up One bunch fennel stalks (whole, with bulb), cut up 2 Leeks, cut up and rinsed 1 large sweet onion, cut up 1 1/2 cups water 6 garlic cloves, cut up 1/2 cup barley, shock-boiled in a cup of water 1 dozen fresh tarragon leaves (if available - otherwise, dried) Herbes de Provence teaspoon sea salt 1 tbsp fat of choice - olive oil works fine
Caramelize garlic; add onion and chicken, stirring frequently on high heat until brown; we did this in the wok. Transfer to crock pot, slow cooker or tagine pot; add remaining ingredients. Bring to boil over high heat, or just set it over low heat and leave it. If you’re using a pot or a tagine, use a diffuser. Set the heat to low and cook tightly covered for about 4 hours.