Chicken with baked pearl barley risotto

Chicken with baked pearl barley risotto
  • Serves icon Serves 2
  • Time icon 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.

Nutrition: per serving

Calories
743kcals
Fat
26.7g (9.5g saturated)
Protein
53.7g
Carbohydrates
65.4g (4.5g sugars)
Fibre
4.4g
Salt
2g
Calories
743kcals
Fat
26.7g (9.5g saturated)
Protein
53.7g
Carbohydrates
65.4g (4.5g sugars)
Fibre
4.4g
Salt
2g

Ingredients

  • 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

To serve

  • Chopped fresh parsley
  • Lemon wedges

Method

  1. 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.
  2. 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.
  3. 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.
  4. When 5 minutes remain on the timer, remove the chicken, put on a plate and keep warm.
  5. 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.

delicious. tips

  1. 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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