Delicious chicken recipe of Malt and Honey Glazed Chicken with Barley Risotto.
Ingredients:
- 4 x 150g Chicken fillets
- 50g grain mustard
- 90g honey
- 30 ml Scotch Whisky
- 30 ml olive oil
- 200g cooked barley (boiled in stock or water & drained)
- 125 - 250ml chicken stock / stock cube and water
- 60g finely chopped onions
- 40g butter
- 1/2 pint double cream
- 150g sliced mushrooms
- 1 clove garlic finely chopped
- 60g fresh parmesan cheese- grated
- chopped parsley
- salt and pepper
- Grently fry the seasoned chicken fillet until half cooked on both sides
- Place onto a roasting tray.
- De-galze the frying pan that the chicken was cooked in by adding Scotch Whisky, reduce by half
- Once reduced, add the honey and grain mustard. Mix well and pour over the chicken.
- Place into a pre-heated oven, at 180C.
- In a heavy-bottomed saucepan, fry the finely chopped onion in the butter, and then add the sliced mushroom and chopped garlic. Cook through for a few minutes.
- Add the cooked barley and mix
- Add the stock and cook gently, stirring all the time. Cook for approximately 5 minutes.
- Add the cream and cook further, until a creamy consistency is achieved.
- Add the grated parmesan and the chopped parsley, season to taste.
To serve:
Remove chicken from the oven and put to one side to rest for a few minutes. Place risotto onto a plate. Cut the chicken into 2 pieces and place on top f the risotto. Drizzle the remaining honey and mustard glaze on top. Serve immediately.
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