Chicken with Cauliflower and Barley

I love food cooked in beer. Enough said.

Chicken with Cauliflower and Barley

  • Servings: 2
  • Difficulty: easy
  • Print


  • 1 cup barley
  • 1 cup chicken stock
  • 1 cup beer
  • salt
  • 2 tablespoons cornstarch
  • 2 chicken leg quarters
  • 2 tablespoons butter
  • 2 tablespoons barley, for popping
  • 1/2 red onion, sliced thin
  • 3 kale leaves, tough stems removed
  • 2 tablespoons malt vinegar


Rinse the barley in cold water for 15 minutes. Cook over low heat in the chicken stock and beer for 30 to 35 minutes.

Season the chicken with salt and sprinkle with cornstarch. Fry the chicken in butter, placing a brick or heavy object to weight down the chicken. Cook 10 minutes. Remove the weight, turn the chicken and cook another 10 minutes. Remove the chicken from the pan.

Pop the barley in the hot pan,, then let it cool on paper towels. Deglaze the pan with onions, green kale, and malt vinegar.

Serve the chicken with the boiled barley, kale, and onions. Sprinkle with the popped barley.


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