If 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.
Yield: approximately 14 servings
| Ingredients | ||
| 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 |
| 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. |
The nutritional analysis completed on this recipe from Cook Eat Share lists the following: 440 calories, 7.2g saturated fat, 25.11g total fat, 136mg cholesterol, 234mg sodium, 21.26g carbohydrates, 4.6g fiber, 31.24g protein. However, considering that the analysis includes skin-on chicken thighs, I would bet that the actual analysis is much lower for the calories, fat and cholesterol.
15 responses so far ↓
1 gastroanthropologist // Mar 16, 2010 at 10:18 am
I love pearl barley – I add a little bit to soups and its often a side at dinnertime. I love the way this is a one pot thing and the pearl barley must get so nice and creamy in this.
2 Betty McCormick // Mar 16, 2010 at 10:59 am
My mouth is watering just looking at those photos. I am definitely going to make Chicken Barley Bake this weekend.
Thanks for the recipe,
Betty
3 Gera @ SweetsFoodsBlog // Mar 16, 2010 at 12:25 pm
Chicken and barley a delicious combo and better if it has few calories and cholesterol.. definitively worth a try 🙂
Have a great week,
Gera
4 MaryMoh // Mar 16, 2010 at 12:40 pm
Looks very delicious. I love barley but we always make it into a sweet drink. This is something new to me.
5 Estela @ Weekly Bite // Mar 16, 2010 at 1:48 pm
This looks delicious! Barley is one of my favorites grains!
6 sweetlife // Mar 16, 2010 at 2:43 pm
what a great combo..I love the pic
sweetlife
7 pegasuslegend // Mar 16, 2010 at 4:55 pm
awesome recipe looks fabulous`
8 CookNg Sisters // Mar 16, 2010 at 5:36 pm
Yes Love Barley! I thinki’m in love with this dish already! Thank your for the detailed post 🙂
CookNg Sisters
9 Doc // Mar 16, 2010 at 7:51 pm
Barley is so good for you; what a great recipe to use it in!
Thanks Chef!
10 Luigi | Postcard Printing // Mar 17, 2010 at 1:35 am
Just reading the recipe, it appears to me that the chicken is probably flavorful and that fact, makes me crave for it more. Thanks for the recipe.
11 Chef Aimee // Mar 17, 2010 at 7:59 am
I love barley and this recipe is right up my alley! Its total comfort food to not feel guilty about!
12 Jessie // Mar 17, 2010 at 6:08 pm
my kind of meal, I adore chicken and pearl barley I’m loving the flavors going on here too
13 Susan // Mar 22, 2010 at 6:28 pm
Made this last night for a potluck. It was perfect and so easy! I added some sliced, browned Italian sausage and it was all delicious. Thanks!
14 Vegan Thyme (Kelly) // Mar 25, 2010 at 11:37 am
Checking in with my favorite chef–it has been too long! I am out of “foodbuzz” patience and am seeking to re-connect with my once regular FB admirations–yours being one! This recipe, while not vegan, could very easily be adapted to such. Very tasty combo as usual!
15 Beth // Apr 1, 2010 at 10:28 am
Looks yummy – I love my grains and barley is one of them.