Best Chicken And Barley Bake Recipes

CHICKEN, MUSHROOM AND BARLEY CASSEROLE

Steps:

• 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.

MOROCCAN CHICKEN AND BARLEY + VIDEO

Steps:

• Combine the spice rub ingredients in a small bowl and rub the chicken thighs on both sides with half of the spice mixture.

BARLEY CHICKEN CASSEROLE

Steps:

• Heat oven to 350.
• Grease a 2 quart baking dish.
• In a large skillet over medium heat, melt butter.
• Add onion and celery, cook and stir till tender.
• Add barley, cook about 2 minutes or till light golden brown, stirring frequently.
• In a medium bowl, combine remaining ingredients.
• Add barley mixture, mix well.
• Pour into prepared baking dish.
• Cover and cook about 1 hour and 15 minutes or until liquid is absorbed.
• Stir well before serving.

BARLEY, CHICKEN AND MUSHROOM BAKE

Steps:

• Preheat oven to 180 degrees Celsius.
• Heat oil in a pan, add onion, garlic and chicken pieces, fry for 3 - 4 minutes until onion is clear and chicken is browned.
• Add carrot, mushrooms, barley, tarragon and stock, stirring to combine.
• Transfer to a large oven dish, cover and bake for 1 hour until barley is tender.

GARLIC CHICKEN WITH BARLEY

Steps:

• Season chicken with salt and pepper. In a 5- to 6-quart slow cooker with a browning option, brown chicken in oil, 8 to 10 minutes; transfer to a plate. (If your slow cooker doesn't have a browning option, just remove skin from the chicken.) Add barley, broth, wine, onion, and garlic to pot. Season with salt and pepper. Place chicken on top. Cover and cook on low until chicken is cooked through, 2 hours.
• Stir peas and tarragon into barley; season with salt and pepper; and transfer to a platter. Arrange chicken on bed of barley and serve.

CHICKEN, BARLEY, AND SPINACH CASSEROLE

Steps:

• Preheat the oven to 350°F. Lightly spray a 2-quart glass casserole dish with cooking spray. Set aside.
• In a large saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion, carrot, and garlic for 3 minutes, or until the onion is soft, stirring frequently.
• Stir in the mushrooms. Cook for 3 minutes, or until soft, stirring frequently.
• Stir in the chicken, water, bouillon, and pepper. Cook, covered, for 2 minutes, or until the mixture reaches a boil.
• Stir in the barley. Reduce the heat and simmer, covered, for 10 to 12 minutes, or until the barley is tender and the water has almost been absorbed. Remove from the heat.
• Stir in the spinach. Spoon into the casserole dish. Sprinkle with the almonds.
• Bake for 15 minutes, or until heated through.
• (Per serving)
• Calories: 338
• Total fat: 6.5g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 1.5g
• Monounsaturated: 3.0g
• Cholesterol: 66mg
• Sodium: 148mg
• Carbohydrates: 38g
• Fiber: 8g
• Sugars: 4g
• Protein: 35g
• Calcium: 146mg
• Potassium: 1,019mg
• 2 starch
• 2 vegetable
• 3 lean meat

CHICKEN & BARLEY CASSEROLE

Steps:

• Sprinkle chicken with salt, pepper and paprika.
• In a wide frying pan over medium heat, melt 2 tablespoons of the butter. Add the chicken and cook until well browned on both sides. Add a little more butter if needed. Remove the chicken from the pan and set aside.
• In the same pan, melt the remaining butter. Add the mushrooms and cook until soft. Remove mushrooms from pan and set aside.
• Add barley and onion to pan. Cook, stirring, until onion is soft. Add basil and one 14 oz. can chicken broth. Bring to a boil, then cover the pan, reduce heat to low and simmer, stirring occasionally, for 30 minutes.
• Stir in the mushrooms and arrange the chicken pieces over the barley mixture. Pour the other can of chicken broth and sherry over all. Cover and simmer for 20 minutes. Gently mix in artichoke hearts and continue to simmer until barley is tender (about 10 more minutes).
• To serve, skim off any excess fat and sprinkle with parsley.