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One Pot Chicken with Barley

2 to 3-lb bone in skinless chicken pieces (or 1 whole chicken cut into pieces)
1/4-tsp salt
1/4-tsp black pepper
3-tbsp vegetable oil
1-onion, chopped
2-leeks (white and light green parts only), chopped
3 3/4-cups chicken stock
2-cloves garlic, minced
1 1/2-cups pot barley
1-bay leaf
1/2-cup dry white wine
2-cups sliced mushrooms

1 1/2-tsp fresh thyme (or 1/2-tsp dried)
1 1/2-cups fresh cooked or thawed frozen peas

Season chicken with 1/8-tsp salt and pepper
In a shallow Dutch oven, heat oil over medium-high heat
Brown chicken in batches
Transfer to a plate and set aside
Reduce heat to medium
Add onion to pot and sauté until golden, about 3-4 minutes
Add leeks and garlic; sauté until leeks are softened, about 5 minutes
Add barley and bay leaf; cook, stirring constantly for 2 minutes
Stir in wine and cook until it evaporates
Stir in 3 3/4-cup chicken stock, mushrooms, thyme and remaining 1/8-tsp salt
Bring to a boil
Reduce heat to a low simmer for 10 minutes
Nestle the chicken into the barley
Cover and cook until barley is tender and liquid is absorbed, about 30-40 minutes
Stir in peas, cover and cook until peas are heated through
Toss with fork

Makes 6 servings