2T vegetable oil-divided
1/3C pecan halves (or more)
4-5 chicken thighs (about 1 1/2 pounds)
1 large onion-chopped
1/2 lb mushrooms-sliced thinly
2 1/4C chicken broth or bouillon
1C quick cooking pearl barley
In a large frying pan or Dutch oven saute pecans in 1T oil 2-3 minutes, remove and set aside. In same pan put another T of oil and brown chicken, turning. Remove and set aside. To hot fat add mushrooms and onions and cook until tender, about 5 minutes. Add chicken to pan along with broth, barley and carrot. Bring to a boil, reduce heat and cover. Cook for 15 to 20 minutes until barley and chicken are tender and juices are clear. Stir in pecans and parsley. Serves 4.