Chicken, Mushroom and Barley Casserole

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READY IN: 1hr 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees.
  • Bring a saucepan of salted water to a boil.
  • Add the barley, decrease heat to low, cover, and simmer until the barley is tender, about 45 minutes.
  • Drain in a coarse-mesh sieve.
  • Meanwhile, season the chicken with the rosemary, ½ tsp salt, and ½ tsp pepper.
  • In a large, heavy ovenproof pot, warm the oil over med-high heat.
  • Add the chicken thighs, skin side down, and cook, turning once, until golden brown, 8-10 minutes total.
  • Transfer the chicken to a plate.
  • Pour off all but 1 T fat from the pan and add the celery, yellow onion, garlic, and pine nuts.
  • Saute until vegetables are soft, about 2 minutes.
  • Stir in the barley, mushrooms, and broth.
  • Adjust the seasoning, and return the chicken to the pot.
  • Bake, uncovered, until the mushrooms are tender and the chicken meat slips easily from the bones, 15-20 minutes.
  • During the last 5 minutes, sprinkle with the green onions.
  • Serve directly from the pot.
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