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chicken thighs with barley and pecans

(1 rating)
Terrio13 avatar
Recipe by
TERRI OPGENORTH
@Terrio13
Lake Mills, WI

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.

►
(1 rating)
yield 4 -6
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For chicken thighs with barley and pecans

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

How To Make chicken thighs with barley and pecans

  • browning pecans
    1
    In a Dutch oven or casserole, brown pecans in 1 T oil for 2-3 minutes. Remove and set aside.
  • adding chicken
    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.
  • add the barley
    4
    Add barley and carrot. Cover and cook 12-15 minutes more.
  • finished dish
    5
    Stir in pecans and parsley.
  • 6
    *If thighs are thawed, skip 10 minute simmer time.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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