Barley Risotto with Shredded Chicken and Asparagus

Preheat the oven to 190 °C (375 °F). Line a baking sheet with a silicone baking mat or parchment paper.

In a large bowl, mix the Provencal herbs with the chicken drumsticks.

Then, place the chicken drumsticks on the baking sheet. Cook in the oven for 30 minutes or until they are well done.

Remove the skin, then shred the chicken using forks. Set aside.

In a large pan, sweat the shallot in olive oil.

Then, add the barley and mix to coat with oil. Deglaze with the white wine.

Add a ladle of chicken broth at a time until completely absorbed. Stir frequently.

Meanwhile, in a third pan, blanch the asparagus for 15 to 30 seconds in boiling salted water. Plunge immediately in a bowl filled with ice-cold water.

When the barley is al dente, add the crushed tomatoes, parmesan, shredded chicken, and a part of the asparagus. Mix well. Season with salt and pepper.

Serve the barley risotto in large bowls. Garnish with the remaining asparagus, parmesan shavings, and ground pepper.