Barley With Chicken And Onions Recipe
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Ingredients : Barley With Chicken And Onions Recipe
3 tbsp Olive oil
2 Garlic cloves, peeled and chopped
2 medium Yellow onions, peeled and sliced
8 Chicken thighs
Salt, to taste
Freshly-ground black pepper, to taste
1 cup Barley, rinsed and drained
6 cup Chicken stock, fresh or canned
2 tbsp Chopped fresh parsley
Heat a large frying pan and add 2 tablespoons of the oil. Add garlic
and onion and saute until tender. Remove from pan and set aside.
Season the chicken with salt and pepper to taste. Heat the frying pan
again and add the remaining tablespoon of oil. Brown the chicken on both
sides and set aside.
Place the rinsed barley and 3 cups of chicken stock in a 6- to 8-quart
pot. Bring to a boil, cover and simmer 30 minutes or until liquid is
absorbed. Add remaining 3 cups of chicken stock, the browned chicken,
onion and parsley. Bring to a simmer and cook, covered, over low heat
until liquid is absorbed and chicken is tender.
Salt and pepper to taste. This recipe serves 4 to 5.
Comments: Barley is a most interesting and frugal grain. You can put
it in soups, stews, casseroles, even salads. Rice doubles when it cooks,
but barley grows to three to four times its original size.
Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
From the 10-14-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-07-1995
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Per Serving (excluding unknown items): 706 Calories; 40g Fat (52.8%
calories from fat); 40g Protein; 41g Carbohydrate; 8g Dietary Fiber; 158mg
Cholesterol; 3372mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean
Meat; 1 Vegetable; 5 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Contributor: Jeff Smith
Preparation Time: 0:00
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