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Chicken, Apple & Butternut Squash Barlotto
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Servings: 6
Difficulty:  6 of 10
Courtesy: blog.messermeister.com
Ingredients
· 2 Teaspoon(s) Kosher salt, plus more if needed
· 1/2 Teaspoon(s) Freshly ground black pepper, plus more if needed
· 1 Whole chicken (3.5-4lbs), cut in eighths
· 2 Tablespoon(s) Grapeseed oil 
· 1 Medium onion, finely chopped 
· 1 Small butternut squash (about 2lbs) peeled, seeded, and cut into 1-inch chunks
· 2 Stayman or other firm-fleshed apples, peeled, cored & cut into 1in. chunks
· 1/2 Teaspoon(s) Freshly grated nutmeg 
· 5 Cup(s) Chicken broth, plus more if needed
· 1 Cup(s) Apple cider or an additional 1C chicken broth
· 2 Cup(s) Pearl barley 
· 2 Sprigs fresh rosemary 
· 2 Tablespoon(s) Unsalted butter 
· 1/3 Cup(s) Grated firm sheep's milk or Pecorino Romano or Parmigiano-Reggiano
Directions
Step 1: Preheat the oven to 400º F. Sprinkle both sides of the chicken pieces with 1 teaspoon of the salt and ¼ teaspoon of the pepper. In a large ovenproof sauté pan or Dutch oven with a capacity of at least 5 ½ quarts, heat the oil over medium-high heat. Place four pieces of the chicken in the pan and brown well on both sides, a total of 3 to 4 minutes. Remove the chicken pieces to a plate. Repeat with the remaining four pieces of chicken. Set aside.

Step 2: Pour off and discard all but 2 tablespoons of the oil remaining in the pan. Reduce the heat to medium, add the onion to the sauté pan and cook, scraping the bottom of the pan and stirring occasionally, for 3 minutes. Stir in the squash, apples, nutmeg, and the remaining teaspoon of salt and ¼ teaspoon of pepper and cook, stirring occasionally, for 3 minutes.

Step 3: Stir in the chicken broth, apple cider, barley and rosemary and bring to a boil. Boil gently for 5 minutes. Place the chicken pieces and any juices on top, skin side up, in a single layer if possible. Turn off the heat. Cover the pan loosely with foil or parchment paper. Carefully transfer the pan to the oven and bake for 1 hour.

Step 4: Remove the chicken pieces to a plate. Add the butter and cheese to the hot barlotto in the pan, stirring until the butter is melted. The barlotto should be quite runny. If not, add a little chicken broth or water. Taste and adjust seasoning if needed. To serve, place the barlotto into a large shallow serving bowl and top with the chicken pieces.

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