Kaszotto with Chicken and Mushrooms

Peel and finely chop the onion. Pat the chicken dry and cut into thin strips of similar size; slice the cleaned mushrooms. Warm the broth in a saucepan. Heat half the oil in a wide pot over medium heat and cook the onion for 3–4 minutes. Add the pearl barley and stir for 1–2 minutes to coat the grains with oil.

Add the hot broth a ladleful at a time, keeping it at a gentle simmer. Stir frequently along the bottom and add the next ladleful when the previous one is almost absorbed. Near the end of the cooking time stated on the package, taste the barley: it should be tender with no hard center but still hold its shape. Do not let the sauce between the grains boil dry.

Heat the remaining oil in a separate large skillet over medium-high heat. Fry the chicken and mushrooms for 6–8 minutes, stirring and spreading them over the base. Let the water released by the mushrooms evaporate. Check the thickest chicken strip: it must be fully cooked inside; continue frying if necessary before adding it to the barley.

Stir the chicken and mushrooms into the tender pearl barley. If the mixture is too firm, add a little of the remaining measured hot broth. Take the pot off the heat once everything is evenly hot and creamy.

Divide into three portions, distributing the chicken and mushrooms evenly. Serve immediately, as the barley continues absorbing liquid and the dish thickens quickly.