Chicken Thighs With Barley And Pecans

By Terri O · Jan 11, 2012 · ·
  1. Terri O

    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
    1 carrot-shredded
    2T parsley-chopped

    Cooking Instructions

    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.

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  1. Terri O
    Sorry I was playing with the voting--this really is YUMMY!

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