CHICKEN IN A POT WITH CARROTS, TURNIPS, AND BARLEY

60 TO 65 MINUTES (5 TO 10 ACTIVE)

4 SERVINGS AND 1 LUNCH THE NEXT DAY

Making steamy chicken in a broth like this is an ancient approach that’s overlooked these days. But this cooking method has great benefits: you can cram the pot with vegetables to add flavor and healthy balance to the meat, plus you get a delicious soup along with the finished bird. If you have some left over, warm it up and sip it as a snack the next day: bone broth is a wildly trendy health drink these days.

•  ½ cup pearled barley

•  1 (3½- to 4-pound) chicken

•  Fine sea salt and freshly ground black pepper to taste

•  3 garlic cloves

•  3 fresh thyme sprigs

•  1 bay leaf

•  1 tablespoon extra-virgin olive oil

•  ¼ cup brandy or dry white wine

•  3 large carrots, cut into 3-inch pieces

•  2 large leeks (white and light greens, well rinsed), trimmed and cut into 3-inch pieces

•  1 bunch peeled whole baby turnips or 1 larger turnip (about 6 ounces), peeled and cut into 1-inch wedges

•  2 cups well-washed baby spinach

•  1 tablespoon chopped fresh chives

Cook the barley according to the instructions in the note. Drain and set aside.

Season the chicken inside and out with salt and pepper. Place the garlic, thyme sprigs, and bay leaf inside the chicken.

In a Dutch oven or cast-iron pot, heat the oil over medium-high heat. Pat the chicken dry and place it breast side down in the pot. Cook until browned, 5 to 7 minutes per side, then transfer the chicken to a plate. Pour the brandy or wine into the pot and scrape up any browned bits from the bottom of the pan. Add the carrots, leeks, and turnips and nestle the chicken among the vegetables. Add 3 cups water and bring to a boil. Reduce the heat to low and cook, covered, until the thighs pull easily away from the bone, 45 to 55 minutes.

Remove the chicken from the pot and gently spoon out the vegetables. Skim any foam or fat from the stock and strain it through a fine-mesh sieve lined with cheesecloth or paper towels. Stir in the barley to warm it; season with salt and pepper. Carve the chicken, cutting the breast into wide slices, deboning the thighs, and cutting each thigh into two pieces.

Place a handful of spinach in each bowl, then spoon in the chicken, vegetables, and stock. Serve topped with chives.