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First, heat half of the olive oil in a small saucepan over high heat.
Add the garlic and mushrooms.
Sauté for 2 minutes.
Take them out on a plate.
Pour the remaining olive oil into the same pan.
Saute the onion for 2 to 3 minutes, until it becomes transparent, without getting colored.
Add the barley, stir until it is oiled and waterproofed, to release its earthy aroma.
Add the wine and let the alcohol evaporate, stirring.
Add the cherry tomatoes.
Little by little and gradually add the hot broth, following the procedure, as when making risotto.
Each time the stock is absorbed add more.
Halfway through the boil, add the carrot and the chopped chicken.
We do not forget the regular stirring, but not continuous, because in the end the barley breaks and the barley becomes muddy.
Season with salt and pepper and add the chopped cooked chicken.
We cook for about 15 minutes from the time the broth enters the pan.
Season and check the salt and pepper towards the end of the boil.
Remove from the heat while it is still juicy and its heart holds a little, i.e. it is al dente.
When I make this dish at home, I drizzle with a little raw olive oil during the last few minutes of boiling.
Alternatively, I add 1 spoonful of cold butter and stir with a spoon off the heat in the center of the pan, so that the butter melts and the barley purées.
Once removed from the heat, sprinkle with some grated cheese.
Serve immediately while the barley is still juicy.
Be careful because while it stays it absorbs its fluids, it gets very soft and dry and loses its magic.
Read all here secrets about barley and the 4 basic steps we follow to prepare it.