Chicken Thigh Fillets with Mushroom Barley Risotto and Dill
From the foundersAlexander Eriksson·Founder & CEO
Butter-fried chicken thigh fillets on a creamy barley risotto with pearl barley, mushrooms and mustard, topped with fresh dill and lemon.
Ingredients
4 servings
- 1120 gChicken thigh fillets
- 336 gpearl barley
- 336 gbutton mushrooms
- 1.12 stonion
- 2.24 stgarlic cloves
- 2.24 dlCrème fraîche
- 1.12 mskDijon mustard
- 1.12 stchicken stock cube
- 8.96 dlwater
- 2.24 mskbutter
- 1.12 dlfresh dill
- 0.56 stlemon
- 1.12 tsksalt and black pepper
How to make it
- 1
Bring the water to the boil with the stock cube and keep it warm on a small hob. Chop the onion and garlic, slice the mushrooms and chop the dill.
- 2
Sauté the onion in half the butter in a wide saucepan for 3 minutes. Add the pearl barley and stir for 1 minute.
- 3
Add the stock a little at a time, about 2 dl at a time, stirring now and then. Let the barley absorb the liquid before adding more. This takes about 25 minutes.
- 4
Meanwhile, season the chicken with salt and pepper. Fry in the remaining butter in a frying pan over a medium-high heat for about 5 minutes per side until cooked through and golden. Remove and leave to rest.
- 5
Fry the mushrooms in the same pan until browned, adding the garlic for the last minute.
- 6
Stir the mushrooms, crème fraîche and mustard into the barley. Season with lemon juice, salt and pepper.
- 7
Slice the chicken and place it on top of the barley risotto. Top with dill.
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