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Add a photoIf you like barley, then you are going to love this tasteful, healthful, and easy one pot meal. This recipe originally in the Better Homes and Gardens, New Dieters Cookbook (Hardcover edition, 1992) has been in our kitchen library for over 15 years. It was one of the first volumes that Monique and I purchased together as a married couple. This recipe became an instant classic for us as it has plenty of fiber with the barley and the combination of onions and carrots brings out the flavor with the chicken stock and chicken thighs.
I have since discovered many iterations and variations on this same dish from foodie blogger's and recipe sites on the Internet that also include mushrooms, bacon, bell pepper, bay leaf, and some have the addition of chopped tomatoes, green onions, and dry white wine.
This recipe is adapted from the original in that I have increased the amounts of all the ingredients for a larger yield, but also the percentage of onions, carrots, garlic, and chicken stock, bringing the final product to a moister consistency.
Ingredientes
- 2 Cups Onions, diced
- 2 Cups Carrot, sliced
- 6 Cloves Garlic, minced
- 3 ½ Cups Chicken stock
- 1 ½ Cups Pearled barley
- 5 Lb. Chicken thighs, skin removed
- 1 ½ Tsp Poultry seasoning
- 1 Tsp Black pepper
- 1 Tsp Garlic salt
- ½ Cup Fresh parsley, chopped
Direcciones
- Procedure Steps Note: pre-heat oven to 350° F
- 1. Add onions and carrots to a large braising or roasting pan and allow to sweat over a medium heat. Stir periodically, and then add the garlic and allow to cook with the vegetables for a few minutes. Then add the stock and barley, and then turn up the heat and bring to a boil.
- 2. Meanwhile, while the vegetable/barley/stock mixture is coming to a boil, in a separate bowl season the skinless chicken thighs with the poultry seasoning, black pepper, and garlic salt. Then place the thighs with the bone side down in one layer on top of the vegetable/barley/stock mixture.
- 3. Cover and bake in a pre-heated 350° F oven for 1 hour, or until chicken has an internal temperature of 180°F. Garnish with the fresh chopped parsley before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 14 servings | |
| Calories 367 | |
| Calories from Fat 179 | 49% |
| Total Fat 19.92g | 25% |
| Saturated Fat 5.71g | 23% |
| Trans Fat 0.28g | |
| Cholesterol 108mg | 36% |
| Sodium 206mg | 9% |
| Potassium 452mg | 13% |
| Total Carbs 20.85g | 6% |
| Dietary Fiber 4.5g | 15% |
| Sugars 1.89g | 1% |
| Protein 25.32g | 41% |
Evaluaciones
19 de Febrero de 2013
Hi Ryan:
I made this on a rainy day this past weekend. It filled the bill for warm and hearty meal on a cold day. I added chopped brown button mushrooms and a 1/4 cup of white wine as well. My wife and I enjoyed it with a green salad and a glass of Pinot Noir. I have added it to my recipe box for future use. Thanks for sharing!
BobYo he cocinado/probado esta recetaEsta es una variación
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