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Roasted Chicken and Barley Risotto

Photo: Roasted Chicken and Barley Risotto

TOTAL TIME: 2 hr 35 min
Prep: 20 min
Inactive Prep: 10 min
Cook: 2 hr 5 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

CHICKEN:
  • 1 whole organic chicken
  • 6 cloves garlic, peeled
  • 1 lemon, halved
  • 1 yellow onion, quartered
  • 4 sprigs fresh parsley
  • 1 sprig fresh oregano
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 2 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon smoked paprika
  • 1/2 tablespoon sea salt
  • Freshly cracked black pepper
    BARLEY RISOTTO:
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    • Print Recipe

    Directions

    To make the chicken: Preheat the oven to 425 degrees F. Remove the gizzards and place the chicken in a roasting pan. Stuff the cavity with the garlic, lemons, onions, parsley, oregano, rosemary and thyme. Slide your hands under the skin to separate it from the meat. Insert pats of butter underneath to make the skin crispy. Top with the olive oil, paprika, salt and some cracked pepper and massage into the skin. Roast until the juices run clear when pierced between the thigh and breast, for 45 minutes to 1 hour and 15 minutes (depending on the size of the bird). Tent with foil and let rest for 10 minutes. Shred the meat and reserve.

    To make the barley risotto: In a large pot, heat the olive oil on medium heat. Add the shallots, garlic, jalapeno and paprika and saute until the shallots are crispy, about 5 minutes. Deglaze the pan with the red wine, stir and reduce for 1 to 2 minutes. Pour in the tomatoes, chicken stock, parsley, thyme and bay leaf. Bring to a boil, then turn heat down to medium-low. Let simmer about 40 minutes.

    To a medium saucepan, add the barley, 2 cups water and a pinch of salt. Bring to a boil, reduce the heat immediately and let simmer, covered, for 30 minutes. Once the barley is done, fluff it with a fork.

    To finish the risotto: To the tomato sauce, add the Gouda, currants, sugar and some salt and pepper, and mix. Add the cooked barley and mix again. Add the shredded chicken breast and mix well so that the meat comes apart.

    Ladle some risotto into a bowl, top with a chicken thigh or leg and enjoy.

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    5

    Newest Ratings and Reviews

    Read all 2 reviews

    • on March 25, 2012

      Flag

      I love Nadia G and her show. Many of her recipes have turned out very well for me. This one is no exception. Being a mostly veggie household I edited out the roasted chicken part. I know I know-isn't this one of the main points of the recipe-yes but wait.. I instead made some tofu chix strips and spicy italian veggie sausage (found at your local coop or fancy grocery and used them to top off the barley risotto and it is just delicious. I love finding recipes I can make mid-day and let the family eat through out the day, when they can find time to be in the kitchen. This one is a now in heavy rotation. Both sweet and hot paprika work well in this recipe and you can try a different chili if you don't have jalapeños around.

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    • on January 08, 2012

      Flag

      This was easy and yummy! It smelled great cooking. Most importantly the kids ate it up. I will be making this again.

      people found this review Helpful.
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