Chicken with Cauliflower and Barley

INGREDIENTS:

Number of servings

Servings: 2

List of ingredients

1 cup (2 ½ dl) barley

1 cup (2, dl) chicken stock

1 cup (2 ½ dl) beer

Salt

2 tbs. cornstarch

2 whole chicken legs

2 tbs. butter

2 tbs. pearl barley, popped in oil in a hot pan

½ red onion, thinly sliced

3 leaves of green kale

2 tbs. malt vinegar

PREPARATION:

• Rinse barley in cold water for 15 minutes. Cook on low heat in chicken stock and beer for 30 to 35 minutes. (1 cup/2,5dl of chicken stock and about 2 cups/5dl of beer).

• Sprinkle salt and cornstarch over the chicken legs. Fry them in butter in a frying pan for about 10 minutes with a rock or other type of weight on top. Remove the rock og weight, turn the legs, and fry for another 10 minutes. Take the legs out of the pan.

• Pop the barley in the hot pan, and let it cool on a paper towel to drain the grease. Deglaze the frying pan with onions, green kale, and malt vinegar.