- Serves: 4
- Cook Time:
- Prep Time: 15 minutes
- Effort: medium
- 2 sticks celery
- 1 clove garlic
- 1 leek
- 1 tbsp olive oil
- 600 ml white chicken stock, plus extra if needed
- 120 g pearl barley
- black pepper
- 4 chicken breast supremes, each approx 160g
- 2 tsp chopped parsley
- 2 tsp tarragon
- 2 tsp chopped chervil
- a couple of black truffle shavings or 1 tsp truffle oil, (optional)
1. Peel the celery, then cut it into 6mm dice. Finely chop the garlic. Cut the leek in half lengthways, rinse under cold water and slice thinly, using the white and tender light green leaves.
2. Heat the olive oil in a large, heavy-based saucepan over a medium heat.
3. Add the celery, garlic and leek and fry very gently, stirring now and then, until softened, around 5 minutes
4. Add the chicken stock and pearl barley. Season lightly with salt and freshly ground pepper and bring to the simmer.
5. Cook for 30 minutes or until the barley is tender, topping up the liquid with more stock if needed.
6. Drop the chicken supremes into the simmering broth, making sure they are submerged.
7. Poach the chicken for 15 minutes or so, depending on the thickness of the supremes.
8. Transfer the chicken and the broth to 4 deep serving plates, sprinkle with the chopped parsley, tarragon and chervil and the truffles or truffle oil, if using, and serve at once.
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