Fry off the chopped vegetables in a little oil until softened. Add the pearl barley and coat with the oil in the pan. Add the chicken pieces to the pan. Add enough hot stock to just cover the chicken pieces and simmer gently. You want the chicken to poach gently in the stock and the pearl parley to be al dente. You may need to add a little more stock as you go along to keep it topped up, but dont add too much as you want a slightly thickened sauce. You can serve this as a stew with crusty bread or with just a little of the sauce and barley and some new potatoes and veggies. Great either way.
