Chicken Fricassee with Pearl Barley
  • Prep time: 30 minutes
  • Calories: 445
A fricassee is halfway between a sauté and a stew. A true classic - with as many variations as there are grandmothers in France - it relies on humble ingredients. In this recipe we have added a nutritious twist with some pearl barley. Treat yourself to a delicious midweek meal of simmered chicken and mushrooms with creamy barley, tomato and basil.
Ingredients
  • 12 Cup of Pearl Barley
  • 2 Tsp of Chicken Stock Concentrate
  • 150 g of Swiss Brown Mushrooms
  • 120 g of Cherry Tomatoes
  • 1 of Brown Onion
  • 1 Small Bunch of Basil
  • 50 g of Thickened Cream
  • 2 of Chicken Breast (skin on)
Recipe

Cook Barley:

Heat oven to 200°C. Rinse barley. Add 2 cups of water to a pot, 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, covering to keep warm, and set aside.

Prepare Ingredients:

Combine chicken stock concentrate with 12 cup of water. Cut mushrooms into bite size pieces and halve tomatoes. Peel and finely dice 34 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 browned). 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. Place in the oven for 15 minutes.

Finish Sauce:

Carefully remove hot pan from the oven and put back on the stove top over low heat. Remove chicken and slice. Add cream, cooked barley and basil leaves (reserving some for garnish). 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!