Barley and chicken stir-fry

Bring 8 dl stock to the boil. Add the barley and cook for 30 minutes. Sieve but keep the liquid to one side.

Cut the carrots in rounds. Cut the drained tomatoes in strips. Finely chop the garlic clove. Cut the spring onions in rings. Heat 2 tablespoons oil. Sweat the white parts of the spring onions, tomatoes and garlic for 2 minutes. Add the barley and sweat briefly. Deglaze with white wine. Now add the liquid which was kept to one side and the remaining stock. Add the thyme and cook for 15 minutes, if necessary adding more water. Season with salt and pepper.

Season the chicken, fry in the remaining oil and add to the barley. Finely grate the Emmentaler AOP. Mix into the barley or serve separately. Scatter the spring onions over the barley.