2 bone-in chicken breast or legs and thighs
Mushroom Barley
1 cup pearled barley (soaked in cold water overnight)
2 cups chicken stock
1/2 cup mushrooms (cremini, button, portobello, exotic)
1/2 cup shredded parmesan cheese
fresh chopped rosemary & thyme
salt & pepper to taste
Garlic Veloute
1 cup whole garlic cloves
1/4 cup diced onions
1/4 cup diced celery
2 large carrots cut in half & quartered
4 cups water
1/2 stick of unsalted butter
2 tablespoons flour
1 sprig each rosemary and thyme
salt & pepper to taste
Chicken
1. Season chicken generously on both sides with salt & pepper. Preheat oven to 350°.
2. In a large sauté pan over high heat, sear chicken skin side down for 3-5 minutes or until golden brown.
3. Transfer chicken to an aluminum foil lined sheet tray skin side up.
4. Bake at 350° for 15-20 minutes or until chicken is firm to the touch or a thermometer reads 165°.
Mushroom Barley
1. In a medium sized pot over medium heat, sauté chopped mushrooms with cooking oil or butter until tender & lightly browned.
2. Drain barley & add to pot with mushrooms.
3. Add chicken stock & bring to a boil.
4. Reduce heat to a simmer, cover pot & stir occasionally for 10-15 minutes or until stock has been absorbed & barley is tender. 5. Remove from heat, gently fold in parmesan, herbs, salt & pepper.
Garlic Veloute
1. In a sauté pan over low heat, melt butter & add flour to create a roux. Cook the flour out of the roux for 5 minutes until the roux looks like “wet sand”. Refrigerate roux for 1 hour.
2. In a medium saucepan over medium heat, saute garlic, onions, celery, carrots, & whole sprigs of rosemary & thyme until browned all around. Add water & simmer for 45 minutes.
3. Strain garlic stock back into saucepan. Whisk cold roux into hot strained garlic stock.
4. Season with salt & pepper. Add hot water to adjust for desired viscosity.
Pond House Café
1555 Asylum Ave. West Hartford
www.pondhousecafe.com
(860) 231.8823
Chef Josh Fiorillo has been cooking for 7 years and is the chef de cuisine at the Pond House Cafe.
