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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From BHG. Ingredients:
1 cup water |
1 cup chopped onion |
3/4 cup chopped carrot |
1/2 cup uncooked pearl barley |
1 1/2 teaspoons instant chicken bouillon granules |
1 teaspoon dried parsley |
2 garlic cloves, minced |
1/2 teaspoon poultry seasoning |
1 -1 1/4 lb skinless chicken thigh |
salt |
black pepper |
Directions:
1. In a medium saucepan, combine the first 8 ingredients.
2. Bring to a boil; lower heat, cover, and simmer 10 minutes.
3. Transfer hot barley mixture to an ungreased 2-quart baking dish.
4. Place the chicken on top of barley mixture.
5. Sprinkle chicken with salt and pepper.
6. Bake, covered, in a preheated 350° oven for 30-35 minutes or until barley is tender and chicken is no longer pink.
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