Crock Pot French-Ish Chicken & Barley |
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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 6 |
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A lovely assortment of yummy flavors started on the stove & finished in the crockpot so the flavors all mellllld together! p.s. If you eat the bacon bits, just cook up the other 1/2lb! Ingredients:
1/2 lb bacon, diced |
6 chicken thighs, bone in |
1 cup pearl barley |
2 cups chicken broth |
1 cup leek, chopped |
1 cup carrot, chopped |
1/2 cup celery, chopped |
2 tablespoons herbes de provence |
1 cup water |
salt and pepper |
Directions:
1. In heavy skillet, on low heat, cook diced bacon slowly until very crisp. Drain & set aside. Reserve 1/2c drippings!
2. In a medium saucepan, bring 2c chicken broth & 1c barley to a boil. Reduce heat & simmer about 20 minutes until soft & liquid is absorbed. Set aside.
3. Season chicken thighs with salt & pepper. Fry in bacon fat, on medium low heat, skin side down, until very browned. Turn & cook 5 minutes longer. Set aside.
4. Saute chopped leeks, carrots & celery in drippings. Add Herbs de Provence.
5. Put sauteed vegetables into crock pot. Add cooked barley. Add 1c barley & stir. Place chicken on top.
6. Cook on high 1 hours until chicken is thoroughly cooked. Add reserved crispy bacon, stir, cook another 15 minutes.
7. Enjoy!
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