De-bone the chicken thighs.

Place a large frying pan over a medium heat. Add a splash of olive oil. Once hot, place the chicken thighs in, skin side down.

Salt the top of the chicken thighs and add a pinch of herbes de provence to each one. Once the skin side is nice and golden, turn the thighs. Cook for 5 minutes. Remove the thighs from the pan.

On the bottom of your pan you should have lots of chickeny bits. Scrape them with a wooden spoon so they can mix with the sauce.

Get your pearl barley on (follow pack instructions) and add a chicken stock cube to the boiling water.

Add 2 chopped garlic cloves to the pan, a small handful of chopped thyme and chopped rosemary. Fry for 40 seconds and add your chopped mushrooms.

Fry the mushrooms until they have reduced down. Add your mascarpone. Mix it in and crumble in a chicken stock cube with 200ml of water.

Add your chicken thighs, with the resting juices, back into the pan. Bubble the sauce down until it is nice and thick.

Add a large handful of chopped parsley, a squeeze of lemon juice and season well with salt and pepper. Serve the chicken thighs over the pearl barley and enjoy!