Recipe Pearl Barley Chicken with Rhubarb
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Auteur : Søren Staun PetersenInternet : https://nationalpost.com/life/food/sweet-and-savoury-rhubarb-recipes#pearl-barley
INGRÉDIENTS
PRÉPARATION
- 5 oz (142 g) bacon
- 1 small handful fresh mint, or to taste
- 1 small handful fresh chives, or to taste
- 2 chicken breasts
- A little oil for frying
- 2 stalks rhubarb
- 1 onion
- 1/4 cup pearl barley
- 2 teaspoons ground ginger
- 1 1/4 cups + 3 tablespoons white wine
- 1 1/2 cups vegetable broth
- 1/3 cup cream
- Salt and pepper
PRÉPARATION
- Dice the bacon and fry it in a pan until crisp. Roughly chop the mint and chives and mix them with the bacon. Set aside.
- Cut the chicken breasts into small pieces and briefly fry them in a large pan with a little oil over high heat, until they develop a crust.
- Cut the rhubarb into 4 cm pieces. Peel the onion, halve it, and cut it into thin slices. Heat the pan over medium heat and add the rhubarb, onion, pearl barley, and ground ginger, then fry briefly.
- Add the white wine and reduce for 10 minutes. Add the stock and cook for another 15 minutes. Add the cream and simmer until well blended. Season with salt and pepper. Sprinkle the bacon and herbs over the finished pearl barley and serve immediately.
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