CHICKEN THIGHS WITH BARLEY AND PECANS
This used to be a favorite recipe of me and my family. It is absolutely delicious! Unfortunately I found out that I have Celiac Disease and barley is now off of my menu! I no longer make this dish and I want someone else to enjoy it as much as we did.
Provided by TERRI OPGENORTH
Categories Chicken
Time 1h
Number Of Ingredients 9
Steps:
- 1. In a Dutch oven or casserole, brown pecans in 1 T oil for 2-3 minutes. Remove and set aside.
- 2. In the same pan, in 1 T of oil, brown chicken for 10 minutes. Remove.
- 3. To hot fat add mushrooms and onion. Cook until tender, about 5 minutes. Add broth and chicken. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
- 4. Add barley and carrot. Cover and cook 12-15 minutes more. Stir in pecans and parsley.
- 5. *If thighs are thawed, skip 10 minute simmer time.
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