CHICKEN THIGHS WITH BARLEY AND PECANS
By
TERRI OPGENORTH
@Terrio13
1
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
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
How to Make CHICKEN THIGHS WITH BARLEY AND PECANS
- 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.
