Family Pearl Barley Bake with Lemon Chicken, Mushrooms, and Crispy Cauliflower Cheese Topping

Instructions

1. 1

   Preheat the oven to 220°F / 105°C only to keep the chicken warm later if needed. Lightly grease a roughly 9 x 13-inch baking dish with a few drops of olive oil and set aside.

2. 2

   In a medium pot, cook the pearl barley with the chicken broth over medium heat for 25 to 30 minutes, until tender but still pleasantly chewy. If too much liquid remains, cook 2 to 3 minutes longer to reduce it. Set aside.

3. 3

   Meanwhile, combine the chicken with the lemon zest, 1 tablespoon lemon juice, sweet paprika, dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil.

4. 4

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and brown the chicken for 5 to 6 minutes, stirring, until no longer pink and lightly colored. Transfer to a plate; if desired, keep it warm in the oven at 220°F / 105°C.

5. 5

   In the same skillet, melt 1 tablespoon butter. Add the onion and cook for 4 minutes. Stir in the garlic and mushrooms, along with 1/4 teaspoon salt and the remaining black pepper, and sauté for 6 to 8 minutes until the mushrooms release their moisture and brown.

6. 6

   Sprinkle the all-purpose flour over the mushrooms and stir for 1 minute. Gradually add the milk, stirring constantly to avoid lumps. Add 100 g of cheddar and stir until a creamy sauce forms. Mix in 1 tablespoon lemon juice and the fresh parsley.

7. 7

   Add the cooked barley and browned chicken to the skillet. Mix well, taste, and adjust with the remaining salt if needed. Transfer everything to the prepared baking dish.

8. 8

   Steam or boil the cauliflower for 5 minutes until just tender. Drain very well and chop it coarsely. Toss it with the remaining tablespoon of melted butter, 40 g cheddar, the Parmesan, and the breadcrumbs.

9. 9

   Spread the cauliflower mixture over the barley and chicken filling in a rustic layer, leaving some peaks exposed so they can brown.

10. 10

    Bake the casserole at 400°F / 200°C for 20 to 22 minutes, until the top is golden and the filling is bubbling around the edges. Let rest for 8 minutes before serving.