CHICKEN THIGHS WITH BARLEY AND PECANS

Chicken Thighs With Barley And Pecans

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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

  • 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

  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.

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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