Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

Another Frugal Gourmet wonder. Barley is a frugal grain. Whereas, rice doubles when it cooks, barley grows to three to four times its original size, making for a filling meal!

Ingredients Nutrition


  1. Heat a large frying pan and add 2 tablespoons of the oil. Add garlic and onion and saute until tender. Take it off the stove.
  2. 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 put aside.
  3. Place the rinsed barley and 3 cups of chicken stock in a 6-8 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.
  4. Salt and pepper to taste.


Most Helpful

I literally just made a version of this last night! I added carrots and celery as well though, and finished it in the oven! Love barley!

Izzy The Terrible January 16, 2010

This meal is a long time favorite of mine.

computer.cook December 07, 2008

Not the most exciting supper I've ever had but satisfying, healthy, comfort food. This took a good hour to absorb all the liquid and I had to vigorously simmer it, uncovered for at least 40 of those minutes. Personally, I much prefer sauteed chicken to boiled or braised so I skipped the chicken-in-the-liquid step.

sugarpea January 29, 2006

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