Chicken with baked pearl barley risotto
- March 2017
- Serves 2
- Hands-on time 30 min, oven time 45 min
Pearl barley replaces rice in this not-so-traditional risotto recipe. This baked version uses chicken thighs, bacon and leeks to create a flavoursome dinner for two.
- 26.7g (9.5g saturated)
- 65.4g (4.5g sugars)
- Olive oil
- 1 leek, sliced
- 80g savoy cabbage, shredded
- 50g bacon lardons
- 2 garlic cloves, crushed
- 50ml dry white wine
- 150g pearl barley
- 375ml chicken stock
- 4 free-range skin-on chicken thighs
- 30g watercress
- 2 tbsp crème fraîche
- Chopped fresh parsley
- Lemon wedges
- Heat the oven to 200°C/180°C fan/gas 6. Heat about 1tbsp of olive oil in a lidded ovenproof pan over a medium heat. Fry the leek for 4-5 minutes until soft, then add the cabbage, bacon lardons and garlic. Stir-fry for 3-4 minutes.
- Turn up the heat, add the wine and bubble for 1 minute. Stir in the pearl barley, then add the chicken stock, season and cover with the lid. Put in the oven and set the timer for 45 minutes.
- Season the chicken thighs. Heat a glug of olive oil in a pan, then fry skin-side down for 5-6 minutes until golden. When the risotto has been in for 15 minutes, add the chicken on top, skin-side up, then replace the lid and return to the oven.
- When 5 minutes remain on the timer, remove the chicken, put on a plate and keep warm.
- Stir the watercress and crème fraîche into the risotto, then cook uncovered to finish. Scatter with chopped fresh parsley and serve with the chicken and lemon wedges.
Add 2 tbsp grated parmesan to the risotto when you stir in the crème fraîche for a richer, even creamier finish.
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