Chicken Thighs With Barley And Pecans Recipe

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CHICKEN THIGHS WITH BARLEY AND PECANS

TERRI OPGENORTH

By
@Terrio13

This used to be a favorite recipe of me and my family. It is absolutely delicious! Unfortunately I found out that I have Celiac Disease and barley is now off of my menu! I no longer make this dish and I want someone else to enjoy it as much as we did.


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Serves:

4-6

Prep:

15 Min

Cook:

45 Min

Ingredients

2 Tbsp
oil, divided
1/3 c
pecan halves
4-5
chicken thighs
1 large
onion, chopped
1/2 lb
mushrooms, sliced
2 1/4 c
chicken broth
1 c
quick barley
1 large
carrot, shredded
2 Tbsp
parsley, chopped

Directions Step-By-Step

1
In a Dutch oven or casserole, brown pecans in 1 T oil for 2-3 minutes. Remove and set aside.
2
In the same pan, in 1 T of oil, brown chicken for 10 minutes. Remove.
3
To hot fat add mushrooms and onion. Cook until tender, about 5 minutes. Add broth and chicken. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
4
Add barley and carrot. Cover and cook 12-15 minutes more. Stir in pecans and parsley.
5
*If thighs are thawed, skip 10 minute simmer time.

About this Recipe

Course/Dish: Chicken
Hashtags: #easy, #pecans, #barley