Russell & Butler - Magazine - Page 9
ROASTED CHICKEN WITH WILD
MUSHROOMS, PEARL BARLEY AND SAGE
SERVES 2
INGREDIENTS
2 skinless chicken breasts, 150 grams each
1 teaspoon olive oil
Salt and black pepper
For the barley:
100 grams pearl barley
500 millilitres low salt chicken stock
200 grams mixed wild mushrooms, sliced
1 small shallot, finely diced
1 garlic clove, crushed
1 teaspoon olive oil
1 tablespoon fresh sage, finely chopped
2 tablespoons chopped parsley
Juice of half a lemon
METHOD
Cook the pearl barley in the chicken
stock according to the packet
instructions until tender, then drain
any excess liquid.
Season the chicken with salt and
black pepper. Heat the olive oil in
a frying pan and cook for 6 to 7
minutes on each side until golden
and cooked through. Leave to rest
before slicing.
Meanwhile, heat the remaining olive
oil in another pan. Gently cook the
shallot for 3 minutes before adding
the garlic and mushrooms. Cook for
5 to 6 minutes until the mushrooms
are lightly browned and any
moisture has evaporated.
Stir the cooked pearl barley into
the mushroom mixture along with
the sage, parsley, and lemon juice.
Season to taste.
Spoon the barley onto warm plates
and top with the sliced chicken.
Finish with a scattering of fresh
parsley.
WHY IT COMPLEMENTS
NORDIC WALKING
After a brisk Nordic walk, this
wholesome meal helps replenish
energy while supporting muscle
recovery. Chicken provides lean
protein, pearl barley offers slow
release carbohydrates for sustained
energy, and wild mushrooms
contribute fibre and B vitamins.
Fresh sage and parsley bring
fragrant autumn flavours, creating
a comforting yet nourishing dish
that’s perfect for September.
LIFESTYLE MAGAZINE
9
