Andreas combines the elegant simplicity of Provencal and Tuscan cooking with the raw materials of his native Scandinavia. The result is a completely new approach to cooking – a range of delicious modern dishes with a history dating all the way back to the Vikings!
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.