Chicken Fricassee with Pearl Barley

Cook Barley:

Heat oven to 200°C. Rinse pearl barley. Add 2 cups of water to a pot and bring to a boil over high heat. When water is boiling, add barley and a generous pinch of salt. Reduce heat to simmer, cover with a lid and cook until tender and almost all the water has been absorbed, about 25-30 minutes. Drain, cover to keep warm, and set aside.

Prepare Ingredients:

Meanwhile combine chicken stock concentrate with ¹⁄₂ cup of water. Cut mushrooms into bite size pieces and halve tomatoes. Peel and finely dice ³⁄₄ of the onion (you will have some left over). Pick basil leaves, discarding stems.

Cook Chicken & Sauté Onion:

Pat dry chicken with paper towel and season with salt and pepper. Heat oil in an oven-proof frypan over medium high heat. Add chicken to pan, skin side down. Cook, 2-3 minutes before flipping (skin should be golden brown). Add onion to the pan and continue to sauté for 4 minutes, until onion is tender.

Add Stock & Tomatoes:

Add chicken stock, mushrooms and tomatoes to the pan and bring to a simmer. Transfer pan to oven and cook for 15 minutes.

Finish Sauce:

Carefully remove hot pan from the oven and put back on the stove top over low heat. Remove chicken breasts and slice. Add cream, cooked barley and basil leaves (reserving some for garnish) to the pan and simmer for 5 minutes, until thickened slightly. Season with salt and pepper.

You Plate It:

Divide the barley 'stew' between plates and top with sliced chicken. Garnish with reserved basil and enjoy!