For the pearl barley ‘risotto’
- In a pan, heat a little olive oil and sweat off the finely chopped onion until soft. Then add the pearl barley and stir together before adding enough chicken stock to just cover (the stock must cover the barley, so add extra if needed). Cook the pearl barley for 40–50 minutes until soft, adding more chicken stock during cooking if required.
- Remove from the heat, add the crème fraîche or soft cheese and season to taste until you have a risotto consistency. Keep warm. Now pan fry the chicken breasts with a little olive oil, skin side up to start with. Then flip them over, add 50g of butter and fry till the breasts are done and the skin is golden brown.