CHICKEN THIGHS WITH BARLEY AND PECANS

Chicken Thighs With Barley And Pecans Recipe

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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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6
Prep:
15 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

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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

How to Make CHICKEN THIGHS WITH BARLEY AND PECANS

Step-by-Step

  • 1In a Dutch oven or casserole, brown pecans in 1 T oil for 2-3 minutes. Remove and set aside.
  • 2In the same pan, in 1 T of oil, brown chicken for 10 minutes. Remove.
  • 3To 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.
  • 4Add 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.

Printable Recipe Card

About CHICKEN THIGHS WITH BARLEY AND PECANS

Course/Dish: Chicken
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Gluten-Free, Wheat Free
Other Tags: Quick & Easy, Heirloom




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