Barley Porridge in Creamy Milk with Chicken, Cheese Sauce, and Herbs
Main Dishes • Russian
Description
This is how chef John Smith prepares porridge at his restaurant, The Gathering Place.
Ingredients
- "Petelinka Thigh Fillet" 10 oz
- Clarified Butter 0 fl oz
- Dill 0 oz
- Scallions 0 oz
- 33% Cream 5 fl oz
- Blue Cheese 5 oz
- Pearl barley 5 oz
- Water 15 fl oz
- Salt to taste
Step-by-Step Guide
Step 1
Rinse the pearl barley, cover with water, and add salt. Cook the porridge in a rice cooker on the 'Porridge' setting. 20 minutes before it's done, add melted butter.
Step 2
Cut the chicken thigh fillet into cubes, season with salt, and sauté in a pan until golden brown.
Step 3
Prepare the cheese sauce by blending together the cheese and cream.
Step 4
In a clay pot, combine the cooked pearl barley and chicken fillet, pour in the cheese sauce, and bake in an oven preheated to 355°F for 20–25 minutes.
Step 5
Serve in the same pot, garnished with finely chopped dill and green onions.
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