In a large heavy saucepan, heat
the butter and oil. Sauté the shallots
and garlic with some seasoning for
5 mins, then stir in the chicken and
cook for 2 mins.
Add the barley and cook for 1 min.
Pour in the wine and stir until it is
absorbed. Add the mushrooms and
thyme, then pour over ¾ of the stock.
Cook for 40 mins on a low simmer until
the barley is tender, stirring occasionally
and topping up with remaining stock if
it looks dry. Remove from the heat and
stir in the grated Parmesan. Serve
immediately, with chives and Parmesan
shavings scattered over, if you like.