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Cut the legs off the chicken.
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Reserve the remaining chicken.
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Trim off any overhanging skin from the legs.
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Brown the legs in the butter using a medium thick-bottomed pot over a medium heat.
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Continue browning till all sides of the chicken legs are an even golden.
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Remove the legs from the butter and let rest briefly.
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Add in the onion, carrot and celery to the butter and stir for a few moments till their aromas are evident.
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Return the legs to the pot and add in the ale, oregano, garlic and bay leaf.
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Add in sufficient chicken broth to just cover the chicken legs.
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Braise the chicken legs till tender.
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Bring the liquid to a simmer, cover the pot with a tight fitting lid and continue simmering till a fork inserted into the legs meets no resistance.
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Keep the broth at just barely a simmer.
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This will take about an hour and a half to two hrs.
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When you are ready to serve the legs remove them from the broth with a perforated spoon.
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Carefully coax out the three bones, two in the leg and a third in the thigh.
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Be sure to remove any knuckle cartilage pcs which may be left behind.
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Serve immediately.
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The Barley Sausage:In a food processor combine all the ingredients till a smooth texture is reached.
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The barley may still be slightly lumpy.
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Place the mix in a piping bag.
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Spread a sheet of large plastic wrap out on a just-moistened work surface and pipe out a large bead of the sausage filling.
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Leave several inches of plastic wrap empty on either side of the sausage.
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Roll up the plastic wrap carefully, try to avoid forming any air bubbles inside the plastic.
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Grasp both ends of the plastic wrap and twirl the works repeatedly till the plastic tightens around the sausage.
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If any air pockets form prick them with a pin.
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Tie off both ends of the plastic then tie off the sausage at regular intervals forming links.
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Poach the plastic wrapped links in simmering water for five to seven min, depending on their thickness.
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Just cook them through, then cold the sausages.
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Cut off the plastic wrap and squeeze out the sausages.
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When ready to serve quickly reheat them by browning them in a bit of butter till heated through.
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Serve immediately.
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The Garlic Braised Tomato:Slice the tomatoes in half at the 'equator.'
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Turn them face down and place in a small baking dish which they just fit in.
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Add in the onion, garlic and herbs then add in sufficient extra virgin olive oil to just cover the tomatoes.
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Cover the pan with tin foil and bake at 300 degrees for two hrs, till the tomatoes are softened and flavorful.
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Remove the pan from the oven and let the tomatoes rest for twenty min.
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When you are ready to serve carefully remove a tomato half from the oil.
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Transfer it to a small plate to drain for a moment and then gently remove its skin.
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Serve the tomato immediately.
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Note: Reserve the remaining extra virgin olive oil for use in any other complementary recipe which calls for extra virgin olive oil.
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The Tomato Compote:Toss all the ingredients together till thoroughly mixed.
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Let rest briefly then serve.
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The Malt Glazed Chicken:In a very warm pan using a small amount of extra virgin olive oil quickly sear the chicken breast till golden on both sides.
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While the breast is searing mix together the malt and warm sauce.
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When the chicken breast is seared dip it into the malt mix, thoroughly coating it.
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Bake the chicken for five to ten min in a warm oven.
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Bake just long sufficient to set the glaze and finish cooking the chicken, then serve immediately.
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The Plate!
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:Place a deboned chicken leg in the center of a warm service plate.
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Add in a braised tomato half and two of the just reheated sausages.
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Add in a piece of chicken breast and then a spoonful of the tomato compote.
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Top with an oregano pluche and just moisten the plate with two ounces of the braising liquid.
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Serve with a cackle!
