Chicken with Cauliflower and Barley

S12 (US Season 6)EPISODE 07


  • 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.