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Heat a large sized casserole pan over a medium heat, brown the chicken all over remove from the heat and add the diced vegetables and lemon, season well.
Add the bouquet garni, chilli and soaked barley.
Add the chicken back to the pan add 700g cold water, 1 bottle of beer, lemon juice and 10g Maldon salt.
Cover with a lid and bake at 170c for 35 minutes, take the lid off, add the torn sourdough and bake for a further 35 minutes.
Rest for 1 hour, pick down the chicken into the broth, add the chopped flat leaf parsley.
Serve on a large plate to share.