Here’s one worth sharing…our Cellar Door chef Doug’s recipe for Roasted Organic Chicken with Prosciutto on Pearl Barley Cassoulet – just the thing for winter! What’s more it’s the perfect excuse to enjoy a glass of Giesen Organic Sauvignon Blanc.
GIESEN CELLAR DOOR ORGANIC CHICKEN CASSOULET
Pearl barley cassoulet:
- 2 Tbs olive oil
- 1 finely chopped onion
- 1 finely chopped leek
- 1 finely chopped carrot
- 1 Tbs chopped garlic
- 200g rinsed pearl barley
- 600 ml chicken stock
- Zest of 1 lemon
- 50 gms cold butter
- Salt and pepper
Method for cassoulet
- Heat olive oil in saucepan and saute onion, leeks and carrots with garlic until tender
- Add rinsed barley and cook on low heat for two minutes
- Add chicken stock and simmer until most of the liquid has evaporated
- Cover and let stand for five minutes
- Mix cold barley with barley mixture
- Check seasoning
- 4x organic chicken breasts
- 4x Prosciutto slices
- Splash of olive oil
- Chopped rosemary and seasoning
Method for chicken
- Wrap chicken breasts with Prosciutto. Season with salt and pepper and sprinkle with rosemary
- Heat olive oil in a large pan and brown chicken on both sides. Roast chicken at 220C for approx. 15- 20 minutes
- 200 mls Jus or Demi Glace
- Roasted Mushrooms
Method for sauce/jus
- Add Roasted Mushrooms to Jus or Demi Glaze and heat
To Assemble
- Place a layer of baby spinach on 4 plates. Spoon heated barley cassoulet on each plate. Slice each chicken breast into 4 and place next to Cassoulet. Spoon roast mushroom sauce over top of the chicken. Garnish with micro watercress. Enjoy with a glass of Giesen Organic Sauvignon Blanc!
