Pearl barley porridge in baked milk with chicken, cheese sauce and herbs

4 servings

90 minutes

This is how Viktor Beley, chef of the Uhvat restaurant, prepares porridge.

Energy value per serving

• Calories: 556.9
• Proteins: 23.4g
• Fats: 34.5g
• Carbohydrates: 40.6g

Ingredients

• Chicken thigh fillet: 280 g
• Baked milk: 70 ml
• Dill: 8 g
• Green onions: 20 g
• Cream 33%: 200 ml
• Blue cheese: 120 g
• Pearl barley: 200 g
• Water: 500 ml
• Salt: to taste

Cooking steps

1. Rinse the pearl barley, add water and salt. Cook the porridge in a multicooker on the 'Porridge' setting. Add melted milk 20 minutes before it's done.

   Required ingredients:

   • Pearl barley: 200 g
   • Water: 500 ml
   • Salt:  to taste
   • Baked milk: 70 ml

2. Cut the chicken thigh fillet into cubes, season with salt, and fry in a pan until golden brown.

   Required ingredients:

   • Chicken thigh fillet: 280 g
   • Salt:  to taste

3. Prepare cheese sauce by blending cheese and cream.

   Required ingredients:

   • Blue cheese: 120 g
   • Cream 33%: 200 ml

4. In a clay pot, combine cooked pearl barley, chicken fillet, pour with cheese sauce, and bake for 20-25 minutes in an oven preheated to 180 degrees.

   Required ingredients:

   • Pearl barley: 200 g
   • Chicken thigh fillet: 280 g
   • Blue cheese: 120 g
   • Cream 33%: 200 ml

5. Serve in the same pot, garnished with finely chopped dill and green onions.

   Required ingredients:

   • Dill: 8 g
   • Green onions: 20 g