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.
Calories556.9kcal
Proteins23.4grams
Fats34.5grams
Carbohydrates40.6grams
Baked (scalded) milk
70
ml
Dill
8
g
Spring onion
20
g
Whipping cream 33%
200
ml
Blue cheese
120
g
Pearl barley
200
g
Water
500
ml
Salt
to taste
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.
- Pearl barley: 200 g
- Water: 500 ml
- Salt: to taste
- Baked (scalded) milk: 70 ml
2
Cut the chicken thigh fillet into cubes, season with salt, and fry in a pan until golden brown.
- Boneless chicken thigh fillet: 280 g
- Salt: to taste
3
Prepare cheese sauce by blending cheese and cream.
- Blue cheese: 120 g
- Whipping 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.
- Pearl barley: 200 g
- Boneless chicken thigh fillet: 280 g
- Blue cheese: 120 g
- Whipping cream 33%: 200 ml
5
Serve in the same pot, garnished with finely chopped dill and green onions.
- Dill: 8 g
- Spring onion: 20 g
