Corn-fed chicken with heirloom carrots

Name: Corn-fed chicken with heirloom carrots
Ingredients: Olive oil; 200 g quick-cook pearl barley; 4 g Knorr Primerba Garlic; 40 g Finely chopped shallots; 30 g Knorr Professional Chicken Stock Jelly; Phase; 30 units.items sprigs of fennel herb; 600 g purple heirloom carrots; 10 g pata negra crumble; 2.5 Knorr Professional Chicken Jus; 2.5 Malaga wine; 5 units.items corn-fed chicken fillet with skin; Salt and pepper; 1 White wine; 80 g Grated Parmesan cheese

This recipe was developed in collaboration with Knorr Professional and is suitable for 10 people.

Ingredients

Olive oil

200gquick-cook pearl barley

4gKnorr Primerba Garlic

40gFinely chopped shallots

30gKnorr Professional Chicken Stock Jelly

Phase

30units.itemssprigs of fennel herb

600gpurple heirloom carrots

10gpata negra crumble

2.5Knorr Professional Chicken Jus

2.5Malaga wine

5units.itemscorn-fed chicken fillet with skin

Salt and pepper

1White wine

80gGrated Parmesan cheese

Preparation

Prepare one liter of chicken stock according to the instructions on the package.
Heat the olive oil and sweat the shallot and garlic in it without coloring.
Add the pearl barley and gently sauté for two minutes.
Add the white wine and vegetable stock and stir gently until it comes to a boil.
Put a lid on the pan and place it in the oven for about 35 minutes at 185°C.
Stir the cheese into the pearl barley risotto.
Season the corn-fed chicken fillets with salt and pepper and cook them in the Phase.
Deglaze the pan with the malaga and loosen the browned bits.
Add the rest of the malaga and bring to a boil.
Reduce the jus to taste.
Clean the carrots.
Blanch the carrots until just tender and season them.
Divide the pearl barley risotto over the plates. Slice the corn-fed chicken and distribute over the plates.
Arrange the carrots playfully on top and garnish with fennel fronds and some crumbs.
Finish the dish with the malaga jus.