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!
- 3 tablespoons olive oil
- 2 garlic cloves, peeled and chopped
- 2 medium yellow onions, peeled and sliced
- 8 chicken thighs
- salt, to taste
- fresh ground black pepper, to taste
- 1 cup barley, rinsed and drained
- 6 cups chicken stock (fresh or canned)
- 2 tablespoons chopped fresh parsley
- 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.
- 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.
- 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.
- Salt and pepper to taste.
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!
This meal is a long time favorite of mine.
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.