Ingredients

• Olive oil
• 1 sliced leek
• 80g shredded savoy cabbage
• 50g bacon lardons
• 2 crushed garlic cloves
• 50ml dry white wine
• 150g pearl barley
• 400ml chicken stock
• 2 chicken breasts
• 2 tbsp creme fraiche
• Parsley

Method

1. Heat the oven to 180c.
2. Heat the olive oil in a lidded ovenproof pan over a medium heat on the hob. Fry the leek for 4-5 minutes until soft, then add the cabbage, bacon, and garlic cloves. Stir fry for 3-4 minutes.
3. Turn up the heat, add 50ml dry white wine and bubble for 1 minute.
4. Stir in 150g pearl barley (washed) and add the chicken stock. Season and cover with the lid. Put in the oven and set the timer for 45 minutes.
5. Season the chicken breasts. Heat some oil in a frying pan then fry for about 5-6 minutes until sealed on all sides. Add the chicken to the risotto and return it to the oven.
6. At the end of the cooking time, remove the chicken and stir in the creme fraiche. Scatter with chopped parsley and serve with the chicken.