CHICKEN THIGHS WITH BARLEY AND PECANS

Name: CHICKEN THIGHS WITH BARLEY AND PECANS
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4-6
Cuisine: American
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

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By TERRI OPGENORTH
@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.

Rating:

★★★★★ 1 vote5

Comments:

5 Comments

Serves:

4-6

Prep:

15 Min

Cook:

45 Min

Method:

Stove Top

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
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How to Make CHICKEN THIGHS WITH BARLEY AND PECANS

Step-by-Step

In a Dutch oven or casserole, brown pecans in 1 T oil for 2-3 minutes. Remove and set aside.
In the same pan, in 1 T of oil, brown chicken for 10 minutes. Remove.
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 barley and carrot. Cover and cook 12-15 minutes more. Stir in pecans and parsley.
*If thighs are thawed, skip 10 minute simmer time.