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
|3 ½||Cups||Chicken stock|
|1 ½||Cups||Pearled barley|
|5||Lb.||Chicken thighs, skin removed|
|1 ½||Tsp||Poultry seasoning|
|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.