One-Pot Chicken with Barley
- Vegetable recipes
- Lactose free
- Peanut free
- Nut free
This meal uses pot barley to good advantage, as it soaks up the flavours from the chicken and vegetables.
Ingredients
- 2-3 lbs (1 kg) bone-in skinless chicken pieces (or 1 chicken, cut into serving pieces)
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) black pepper
- 3 tbsp (45 mL) vegetable oil
- 1 onion, chopped
- 2 leeks (white and light green parts only), chopped
- 2 cloves garlic, minced
- 1-1/2 cups (375 mL) pot barley
- 1 bay leaf
- 1/2 cup (125 mL) dry white wine
- 2 cups (500 mL) sliced mushroom
- 1-1/2 tsp (7 mL) fresh thyme (or 1/2 tsp (2 mL) dried)
- 1-1/2 cups (375 mL) fresh cooked or thawed frozen peas
Preparation
Season chicken with 1/4 tsp (1 mL) of the salt and pepper. In shallow Dutch oven, heat oil over medium-high heat; brown chicken in batches. Transfer to plate; set aside.
Reduce heat to medium. Add onion to pot; sauté until golden, 3 to 4 minutes. Add leeks and garlic; sauté until leeks are softened, about 5 minutes. Add barley and bay leaf; cook, stirring constantly, for 2 minutes. Stir in wine and cook until it evaporates. Stir in 3-3/4 cups (925 mL) water, mushrooms, thyme and remaining salt.
Bring to boil; nestle chicken in barley. Reduce heat to low simmer; cover and cook until barley is tender and liquid is absorbed, 40 to 50 minutes. Stir in peas; cover and cook until peas are heated through. Toss with fork.
Makes 6 servings
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