Mustard Chicken with Carrot Barley

Name: Mustard Chicken with Carrot Barley
Total time: 65 min
Yield: 4 servings
Ingredients: 700 g Boneless skinless chicken thighs; 240 g Pearl barley; 500 g Carrot; 120 g Onion; 2 tbsp Olive oil; 300 ml Low-sodium chicken stock; 100 ml Heavy cream 35%; 1.5 tbsp Mustard; 12 g Fresh parsley; 0.75 tsp Salt; 0.5 tsp Black pepper

Golden chicken thighs in a light mustard sauce over chewy barley and roasted carrots.

65 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Boneless skinless chicken thighs700 g
Pearl barley240 g
Carrot500 g
Onion120 g
Olive oil2 tbsp
Low-sodium chicken stock300 ml
Heavy cream 35%100 ml
Mustard1.5 tbsp
Fresh parsley12 g
Salt0.75 tsp
Black pepper0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Barley (gluten), milk, mustard; check stock

Method

Start the barley

Wash the fresh produce. Rinse the barley and put in a saucepan with abundant tap water. Bring to a boil, then simmer for 35–45 minutes or according to the packet until tender but chewy. Drain well.

Roast the carrots

Heat the oven to 210°C / 410°F. Cut the carrots into 1.5 cm chunks, toss with 1 tablespoon oil and a third of the salt and pepper, and roast on a tray for 25–30 minutes until tender.

Brown the chicken

Season the thighs with another third of the salt and pepper. Heat the remaining oil in a large deep frying pan over medium-high heat. Brown the chicken for 4 minutes on each side, then lift out. Dice the onion and soften it in the same pan for 5 minutes.

Simmer the sauce

Add the stock and mustard, scraping up the browned bits. Return the chicken and juices, cover and gently simmer for 12–18 minutes until each thigh reaches 74°C / 165°F. Stir in the cream and simmer uncovered for 3 minutes.

Serve

Chop the parsley. Toss the drained barley with the carrots, half the parsley and remaining seasoning. Serve with chicken, sauce and the rest of the parsley.

Start the barley first and cook the carrots and chicken while it simmers. Keep raw meat or fish utensils separate from ready-to-eat food, and wash hands and work surfaces after handling raw protein.

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