Please enter the email you’re using for this account.
Meat
Easy
Servings
Allergens 
No Allergens specified
30 Minutes
Diets
No Diets specified
Mushroom Barley Chicken
6 skin-on bone-in chicken thighs (and/or drumsticks)
1 ½ cups barley
½ (14 oz) can Easy Onions (frozen onion cubes will also work)
8 oz mushrooms
1 teaspoon salt
plus additional for sprinkling
Dried thyme
for sprinkling
Black pepper
for sprinkling
¼ cup white wine
2 ½ cups water
Instructions
Preheat oven to 350F.
Place barley in a 9 x 13-inch baking pan. Mix in onions. Top with mushrooms and season with 1 teaspoon salt.
Add chicken on top of mushroom/barley mixture. Pour white wine over chicken. Sprinkle chicken with salt
thyme
and pepper. Pour water into the pan on the side (not over the chicken).
Cover tightly and bake for 3 hours. You can set a timer for the oven to go off after 3 hours
and then let the chicken stay in the hot oven until dinnertime. It will stay hot and ready to enjoy for another couple of hours after the oven has turned off!
How Would You
Rate this recipe?
Please log in to rate
Reviews