Chicken leg with barley casserole

Name: Chicken leg with barley casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Shallots; 10 g Butter or margarine; 150 g Pearl barley; 1 l granulated stock; 125 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 (75 g) small carrot; 50 g Celery; 50 g Leeks (leek); 2 Eggs; 4 Chicken legs (approx. 200 g each); 20 g clarified butter; 300 g red onions; 1 Garlic clove; 1 sprig of rosemary; 3 Twigs Thyme; 1/4 l Red wine; 1 TABLESPOON Tomato paste; 1 TABLESPOON Peppercorns; 2 Bay leaves; 7-10 Tbsp Grease

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Shallots
10 g Butter or margarine
150 g Pearl barley
1 l granulated stock
125 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 (75 g) small carrot
50 g Celery
50 g Leeks (leek)
2 Eggs
4 Chicken legs (approx. 200 g each)
20 g clarified butter
300 g red onions
1 Garlic clove
1 sprig of rosemary
3 Twigs Thyme
1/4 l Red wine
1 TABLESPOON Tomato paste
1 TABLESPOON Peppercorns
2 Bay leaves
7-10 Tbsp Grease

Directions

1
For the casserole, peel and finely dice the shallots. Steam in hot fat until translucent. Add the barley and steam briefly. Add 1/2 litre stock and cream. Season with salt, pepper and nutmeg and simmer covered at medium heat for about 25 minutes. Stir several times in between.
2
Peel carrot and cut into fine sticks. Clean and wash celery and leek and cut into thin rings. Add the vegetables to the barley shortly before the end of the cooking time. Let the mixture cool down. Separate the eggs. Stir egg yolk into the barley mixture. Beat the egg white until stiff and fold in. Pour the mixture into a greased, flat casserole dish (26 cm Ø) and smooth it down. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 25 minutes. In the meantime, wash chicken legs and pat dry. Fry in hot clarified butter while turning for approx. 10 minutes. Season with salt and pepper.
3
Pour the mixture into a greased, flat casserole dish (26 cm Ø) and smooth it down. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 25 minutes. In the meantime, wash chicken legs and pat dry. Fry in hot clarified butter while turning for approx. 10 minutes. Season with salt and pepper. Peel onions and cut them into rings, peel and dice garlic. Pluck rosemary needles and thyme leaves from the stalks. Add onion rings and garlic to the chicken legs and fry briefly. Add wine and remaining stock. Stir in tomato paste. Add herbs, peppercorns and bay leaves and braise for about 20 minutes. Slice the casserole as desired and arrange on a plate with one leg of chicken each
4
Pluck rosemary needles and thyme leaves from the stalks. Add onion rings and garlic to the chicken legs and fry briefly. Add wine and remaining stock. Stir in tomato paste. Add herbs, peppercorns and bay leaves and braise for about 20 minutes. Slice the casserole as desired and arrange on a plate with one leg of chicken each