chicken thighs with barley and pecans

Name: CHICKEN THIGHS WITH BARLEY AND PECANS
Prep time: 15 min
Cook time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoon(s) oil, divided; 1/3 cup(s) pecan halves; 4-5 - chicken thighs; 1 large onion, chopped; 1/2 pound(s) mushrooms, sliced; 2 1/4 cup(s) chicken broth; 1 cup(s) quick barley; 1 large carrot, shredded; 2 tablespoon(s) parsley, chopped

(1 RATING)

38 Pinches 6 Photos

TERRI OPGENORTH

Lake Mills, WI

Updated on Jan 2, 2013

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.

Rate

prep time 15 Min

cook time 45 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

2 tablespoons oil, divided
1/3 cup pecan halves
4-5 - chicken thighs
1 large onion, chopped
1/2 pound mushrooms, sliced
2 1/4 cups chicken broth
1 cup quick barley
1 large carrot, shredded
2 tablespoons parsley, chopped

How To Make chicken thighs with barley and pecans

Step 1

In a Dutch oven or casserole, brown pecans in 1 T oil for 2-3 minutes. Remove and set aside.

Step 2

In the same pan, in 1 T of oil, brown chicken for 10 minutes. Remove.
Step 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.
Step 4

Add barley and carrot. Cover and cook 12-15 minutes more.
Step 5

Stir in pecans and parsley.
Step 6

*If thighs are thawed, skip 10 minute simmer time.
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