Sweat your leeks for ten minutes in the olive oil until they start to brown a little.
Add the pearl barley and mix through for two minutes.
Throw in the chicken thighs then cover with the stock.
Bring to the boil then drop to a simmer for 30 minutes.
Pull the thighs out and shred with a fork then return to the pot.
Finish with parsley and pepper.
Add extra water as you need.
