BARLEY CHICKEN AND ONIONS
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!
Provided by TishT
Categories Chicken Thigh & Leg
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 804.6, Fat 44.2, SaturatedFat 11, Cholesterol 168.7, Sodium 666.4, Carbohydrate 52.7, Fiber 8.8, Sugar 8.4, Protein 47.9
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