Chicken juvette with Cretan Graviera P.D.O. and lemon

Ingredients:

1500 gr. chicken, cut into portions

250 gr. barley, medium

150 gr. Cretan Graviera P.D.O. Kalogeraki

2 onions, finely chopped

1 clove garlic, finely chopped

100ml white wine

80 ml. olive oil

Juice of 2 lemons

1200 ml chicken broth

1 bay leaf

2-3 grains of allspice

Freshly ground pepper

Salt

Implementation:

Put half the olive oil in a saucepan and as soon as it heats up, sauté the chicken on all sides, add the onion, garlic and all the spices. Quench with the wine and add the lemon juice, half the broth, salt, pepper and simmer for 45 minutes. Transfer all the chicken pieces with their sauce to a baking sheet. Heat the remaining olive oil in a pan and sauté the barley until it shines and pour it into the pan. Add the remaining broth and bake the juvette at 180o C for about 30 minutes. At regular intervals, open the oven and stir the barley, if necessary, add a little more water. Once we take out the juvette, add the grated Cretan Graviera P.D.O. Kalogeraki and serve.

Tips: We can make the juvette with beef or lamb.