Tuesday, 14 August 2012

Grilled Chicken Breast with braised pearl barley, lemon & thyme

image courtesy of

This is a wonderfully fragrant dish that goes well all year round - but is best suited for spring or summer. Its quite filling nutritious and homely - ideal for comfort food eating, and simple to prepare and cook. I guarantee its very enjoyable and one of those dishes you will make again and again.

You will need: (serves 5)

1.5 Onions, chopped finely
250g of unsalted butter softened
1 litres of chicken stock
1 leeks sliced
125g of pearl barley
5 chicken breasts
1/2 bottle of dry white wine

The doing bit:

Sweat off the onions in the 100g of butter, without colouring them

Bring 600ml of chicken stock to the boil; in this blanch the leeks and strain reserving both the leeks and the stock

Add barley to the onions and cook for 2 minutes, add stock and simmer the barley is tender

Make a thyme and lemon juice butter roll and fridge it

Grill the chicken breast till golden brown and finish in the oven

The remaining chicken stock reduce by 2/3, add white wine and reduce by half, or till syrup like too this add some of the lemon thyme butter until the a glossy sauce consistency and strain through muslin

Service; Finish barley with a knob of butter and leeks, make this into a roundel in the plates centre, place the chicken breast on top this can be cut, surround with the butter sauce
Finally top with a disc of butter on the top of the breast

No comments:

Post a Comment