- Serves 6
- Preparation Time 15MINS
- Cook Time 50MINS
2 tsp finely grated lemon zest
2 tblsp lemon juice
1/4 cup extra virgin olive oil
1 tblsp fresh thyme leaves
6 garlic cloves, crushed
6 (1.2kg) chicken thigh cutlets (skin on)
500ml Campbell’s Real Stock Chicken
1 brown onion, finely chopped
200g Swiss brown mushrooms, thickly sliced
200g cup mushrooms, thickly sliced
2 cups pearl barley, rinsed
1 cup dry white wine
1/2 cup finely grated parmesan
2 tablespoons thickened cream
Extra fresh thyme, to serve
Extra lemon zest, to serve
Extra finely grated parmesan, to serve
STEP 1 Preheat oven to 200C/180C fan-forced. Combine lemon zest, lemon juice, 2 tablespoons oil and half each of the thyme and garlic in a large bowl. Add chicken. Rub to coat. Place chicken in a roasting pan, spooning over any remaining oil mixture. Season with salt and pepper. Roast for 40 to 50 minutes or until chicken is golden and cooked through.
STEP 2 Meanwhile, bring stock to the boil in a large heavy-based saucepan over medium-high heat. Reduce heat to low, allowing it to gently simmer. Place butter and remaining oil in a deep, 24cm round (base) heavy-based frying pan. Heat over medium heat until butter is melted. Add onion. Cook, stirring occasionally, for 5 minutes or until soft. Add mushrooms. Cook, stirring occasionally, for 5 minutes or until golden. Add remaining garlic and thyme. Cook for 1 minute or until fragrant.
STEP 3 Add barley. Stir to combine. Add wine. Simmer for 2 to 3 minutes or until reduced by half. Add 1/3 cup hot stock. Cook, stirring occasionally, until stock has absorbed. Repeat process with remaining hot stock, 1/3 cup at a time, until stock is absorbed and barley is tender (this will take about 30 minutes).
STEP 4 Remove from heat. Stir in parmesan and cream. Stand, covered, for 5 minutes. Season with pepper. Arrange chicken on barley mixture. Top with extra thyme and parmesan.