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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

CaloriesProteinsFatsCarbohydrates

556.9

kcal

23.4g

grams

34.5g

grams

40.6g

grams

Ingredients

4servings

Boneless chicken thigh fillet

280

g

Baked (scalded) milk

70

ml

8

g

20

g

Whipping cream 33%

200

ml

120

g

200

g

500

ml

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:
1. Pearl barley: 200 g
2. Water: 500 ml
3. Salt: to taste
4. Baked (scalded) milk: 70 ml

2
Cut the chicken thigh fillet into cubes, season with salt, and fry in a pan until golden brown.
Required ingredients:
1. Boneless chicken thigh fillet: 280 g
2. Salt: to taste

3
Prepare cheese sauce by blending cheese and cream.
Required ingredients:
1. Blue cheese: 120 g
2. 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.
Required ingredients:
1. Pearl barley: 200 g
2. Boneless chicken thigh fillet: 280 g
3. Blue cheese: 120 g
4. Whipping cream 33%: 200 ml

5
Serve in the same pot, garnished with finely chopped dill and green onions.
Required ingredients:
1. Dill: 8 g
2. Spring onion: 20 g

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