Chicken with Toasted Barley
Author: Merry Citarella
Recipe type: Entree
- 2 cups pearl barley
- 2 teaspoons olive oil
- 4 chicken thighs, boneless and skinless, cut into small pieces
- 3 stalks celery, chopped
- 1 small onion, chopped
- 8 to 10 mushrooms, sliced
- 4 cups roughly chopped spinach
- 2 cups water
- 2 cups chicken broth
- ¼ teaspoon thyme
- ¼ teaspoon ground nutmeg
- Salt and pepper to taste.
- Prep all vegetables.
- Heat large skillet without oil.
- Cook barley 6 to 8 minutes until lightly browned. Poor into a bowl.
- Add Olive oil to skillet, then sauté chicken for 5 minutes, until chicken is white on outside.
- Remove chicken to the same bowl as the barley.
- Add onion and celery to pan and sauté 4 minutes.
- Add mushrooms, then cook for 5 to 8 minutes until most of liquid has cooked off.
- Return chicken and barley to pan, mixing with vegetables.
- Stir in the chicken broth, water, and seasonings.
- Bring to a boil, then cover, reduce to a simmer, and cook 35 to 40 minutes until barley is tender.
- Stir in chopped spinach, sauteing 2 minutes.
- Serve and eat.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/chicken-with-toasted-barley-recipe/
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