Chicken Supremes in a Pearl Barley Broth
Method
by Michel Roux Jr
Serves 4
1. Peel the celery, then cut it into 6mm dice. Finely chop the garlic. Cut the leek in half lengthways, rinse under cold water and slice thinly, using the white and tender light green leaves.
2. Heat the olive oil in a large, heavy-based saucepan over a medium heat.
3. Add the celery, garlic and leek and fry very gently, stirring now and then, until softened, around 5 minutes
4. Add the chicken stock and pearl barley. Season lightly with salt and freshly ground pepper and bring to the simmer.
5. Cook for 30 minutes or until the barley is tender, topping up the liquid with more stock if needed.
6. Drop the chicken supremes into the simmering broth, making sure they are
submerged.
7. Poach the chicken for 15 minutes or so, depending on the thickness of
the supremes.
8. Transfer the chicken and the broth to 4 deep serving plates, sprinkle with the chopped parsley, tarragon and chervil and the truffles or truffle oil, if using, and serve at once.
Ingredients
2 sticks celery
1 clove garlic
1 leek
1 tbsp olive oil
600ml chicken stock, plus extra if needed
120g pearl barley
black pepper
4 chicken breast supremes, each approx 160g
2 tsp chopped parsley
2 tsp tarragon
2 tsp chopped chervil
a couple of black truffle shavings or 1 tsp truffle oil
(optional)
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WELL DONE TEAM CFM!! Another great Christmas delivery, bang on time and including the fish - how do you do it in all this weather? Hope you didn’t have to…
Rachel Thompson, Mawnan Smith -
