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Add a photoServings: 4
Ingredients
- 3 Tbsp. Extra virgin olive oil
- 2 x Garlic cloves peeled and minced
- 2 med Yellow onions peeled and sliced
- 8 x Chicken thighs Salt to taste Freshly-grnd black pepper to taste
- 1 c. Barley rinsed and liquid removed
- 6 c. Chicken stock fresh or possibly canned
- 2 Tbsp. Minced fresh parsley
Directions
- Heat a large frying pan and add in 2 Tbsp. of the oil. Add in garlic and onion and saute/fry till tender. Remove from pan and set aside.
- Season the chicken with salt and pepper to taste. Heat the frying pan again and add in the remaining Tbsp. of oil. Brown the chicken on both sides and set aside.
- Place the rinsed barley and 3 c. of chicken stock in a 6- to 8-qt pot. Bring to a boil, cover and simmer 30 min or possibly till liquid is absorbed. Add in remaining 3 c. of chicken stock, the browned chicken, onion and parsley. Bring to a simmer and cook, covered, over low heat till liquid is absorbed and chicken is tender.
- Salt and pepper to taste.
- This recipe serves 4 to 5.
- Comments: Barley is a most interesting and frugal grain. You can put it in soups, stews, casseroles, even salads. Rice doubles when it cooks, but barley grows to three to four times its original size.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 467g | |
| Recipe makes 4 servings | |
| Calories 313 | |
| Calories from Fat 98 | 31% |
| Total Fat 11.13g | 14% |
| Saturated Fat 1.65g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 569mg | 24% |
| Potassium 512mg | 15% |
| Total Carbs 45.45g | 12% |
| Dietary Fiber 10.1g | 34% |
| Sugars 2.53g | 2% |
| Protein 9.18g | 15% |
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