Barley Porridge in Creamy Milk with Chicken, Cheese Sauce, and Herbs

Main Dishes | Russian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

This is how chef John Smith prepares porridge at his restaurant, The Gathering Place.

Ingredients

"Petelinka Thigh Fillet" - 9.9 oz
Clarified Butter - 2 fl oz
Dill - 0.3 oz
Scallions - 0.7 oz
33% Cream - 7 fl oz
Blue Cheese - 4.2 oz
Pearl barley - 7.1 oz
Water - 17 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 356°F for 20–25 minutes.