One-Pot Chicken with Barley

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By: The Homemakers Test Kitchen

This meal uses pot barley to good advantage, as it soaks up the flavours from the chicken and vegetables.

Ingredients

2-3 lbs (1 kg) bone-in skinless chicken pieces (or 1 chicken, cut into serving pieces)

1 tsp (5 mL) salt

1/4 tsp (1 mL) black pepper

3 tbsp (45 mL) vegetable oil

1 onion, chopped

2 leeks (white and light green parts only), chopped

2 cloves garlic, minced

1-1/2 cups (375 mL) pot barley

1 bay leaf

1/2 cup (125 mL) dry white wine

2 cups (500 mL) sliced mushroom

1-1/2 tsp (7 mL) fresh thyme (or 1/2 tsp (2 mL) dried)

1-1/2 cups (375 mL) fresh cooked or thawed frozen peas

Preparation

Season chicken with 1/4 tsp (1 mL) of the salt and pepper. In shallow Dutch oven, heat oil over medium-high heat; brown chicken in batches. Transfer to plate; set aside.

Reduce heat to medium. Add onion to pot; sauté until golden, 3 to 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 cups (925 mL) water, mushrooms, thyme and remaining salt.

Bring to boil; nestle chicken in barley. Reduce heat to low simmer; cover and cook until barley is tender and liquid is absorbed, 40 to 50 minutes. Stir in peas; cover and cook until peas are heated through. Toss with fork.

Makes 6 servings

Cooking Time: 40 Minutes

Serving(s): 6

Nutritional Information
Per serving: about
Calories	443
Protein	31 g
Fat (total)	12 g
Sat. Fat	2 g
Carbohydrate	52 g
Fibre	8 g
Cholesterol	80 mg
Sodium	475 mg
Calcium	5 % RDI
Iron	31 % RDI
Vitamin A	4 % RDI
Vitamin C	17 % RDI
Folate	30 % RDI

Also in this menu:

Amazing grains

Source

Homemakers Magazine: September 2006

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