image courtesy of madeinmelskitchen.com
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
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