Malt and Honey Glazed Chicken with Barley Risotto

Delicious chicken recipe of Malt and Honey Glazed Chicken with Barley Risotto.

  • 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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