Sometimes, you just gotta have a bunch of your friends over and feed them. I love dinner parties. Maybe because you don’t have to wear shoes. Or maybe because you can just keep opening bottles of wine all night, long after the last of the food has been eaten, just enjoying that special chemistry that can only exist over a table full of empty plates.
Anyway, I’ve been needing an excuse to try this chicken recipe I found on another food blog that just looked so yummy and I needed some guinea pigs to try out the concept of barley risotto. Luckily, when food is involved, usually your friends will be willing subjects.
This beer and orange glazed chicken recipe, which I got from How Sweet It Is, is so so good. Also, it’s super easy, but it tastes like a lot of work went into it – perfect for impressing guests.
The chicken comes out juicy with a crispy skin and that sauce…oh, the sauce… The key to that crispy skin is searing both sides in a piping hot pan before putting it into the oven to finish cooking. In the original recipe, she uses a cast iron skillet, but I don’t have one, and even if I did, I needed to make chicken for 7 people. So I seared the pieces in a pan – super important: don’t move it around, just be patient and leave it about 2 minutes on each side so that it gets golden brown – then used some of the beer to get the yummy bits off the bottom of the pan and added both the chicken and the glaze to the dish before popping it into the oven.
Then I also made risotto, which is a little more labor intensive, but always worth the trouble. I read about using barley for risotto in the Cooks Illustrated and was curious. I’ve been experimenting with grains lately because, while rice will always hold a special place in my heart, it doesn’t give you a whole lot of nutritional benefits on it’s own, whereas barley, for example, has much more protein and fiber. It also has a nutty flavor and a chewy texture, like al dente pasta, so it works perfectly for risotto which can get a little mushy if you overcook it even slightly.
I used white wine (what was left from a bottle of verdejo that love), mushrooms, chicken broth and a little parmesan cheese to pack in as much flavor as possible as that barley cooked and I have to say it was a successful experiment. I’m not saying I’ll never make it with rice again, but it’s going to be perfect for a vegetarian meal on it’s own since it will keep you full longer than rice.
And to round it off and get some green in there, a nice light salad. I’m also really into adding fruit to salads lately. I adore summer fruit, so I try to consume as much of it as I possible can to make up for the fact that I have to go back to eating bananas and apples in the fall. It’s like a three month race to eat as many peaches, cherries and heirloom tomatoes as I possibly can. So yeah, I’ve been throwing them into big ol’ salads lately, especially on those really hot days, and it’s awesome. This one’s got some mixed greens, white peaches, toasted pumpkin seeds, and goat cheese with a lime juice and olive oil vinaigrette – simple stuff.
Mmm hmm, that’s some dinner right there.
Beer Glazed Citrus Chicken recipe from How Sweet It Is – check her out, she makes some good lookin’ food!
Barley Risotto with Mushrooms (as a side dish, serves 8, at least)
What you need:
2 cups pearl barley (rinsed)
5 – 8 cups of broth (chicken, veg, whatever you like)
1 cup white wine
1 onion, diced
2 cloves of garlic, minced
Salt and pepper
1 tablespoon of olive oil
1 lb mushrooms (I used cremini)
1/2 cup parmesan cheese (freshly grated if possible)
1/4 cup parsley, chopped
What you gotta do:
1. Bring the broth to a boil, then leave it on the minimum heat, covered on the stove to keep warm. Meanwhile, in a large sauce pan, heat 1/2 tablespoon of olive oil and add the onion, cooking on medium-low heat until soft (about 10 minutes) and then add the garlic, cooking another minute or so.
2. Stir in the barley and increase to medium heat, cook stirring often for about 5 minutes until the barley is lightly toasted and aromatic. Add the cup of wine and continue to cook, stirring often, until it’s absorbed completely (about 2 minutes).
3. Stir in 3 cups of broth and continue cooking, stirring occasionally until absorbed completely and the bottom of the pan is dry (22 – 25 minutes). Add 2 more cups of broth and continue cooking, stirring occasionally until all of the liquid is absorbed again (18 – 20 minutes). Then continue to cook, adding 1/2 cup of broth at a time and stirring occasionally until it’s completely absorbed, until the barley is cooked through but still a little firm in the center.
4. While the barley is cooking, wash and slice the mushrooms and then, in a large pan add the remaining 1/2 tablespoon and cook them on medium high heat until lightly browned. If any liquid accumulates in the pan, you can drain it off into the barley (more flavor!) and then continue browning.
5. When the risotto is done, turn off the heat and stir in the parmesan cheese, mushrooms and half of the parsley. Add salt and pepper to taste. Use the other half of the chopped parsley on top, to garnish.