Sunday, April 18, 2010

Barley Chicken Casserole

This recipe was a hit in my kitchen!
(the picture doesn't do justice!)
4 slices bacon, fat removed and meat chopped
1 onion, thinly sliced
2 carrots, diced
12 button mushrooms, quartered
2 1/2 C. chicken broth
1 cup barley
1 t. thyme
1 t. marjoram
1 t. parsley
1/2 t. turmeric
pepper to taste
1 green bell pepper, chopped
4 pieces of chicken
1. Preheat oven to 375*
2. In a large skillet, fry bacon until browned. Reserve bacon fat for sauteeing chicken later. Add onions and carrots to skillet and saute 2 minutes. Add everything besides bell pepper and chicken. Mix all together and spread in 9X13 pan. Add bell pepper on top and stir to settle.
3. Heat reserved bacon fat in skillet and brown chicken. Place browned chicken on top of barley mixture, cover baking dish and bake for one hour and ten minutes.
Ok, I know this recipe seems like a lot, but you can do a bunch of it ahead of time, and *bonus* you only use one skillet on the stove. With the grains, veggies, and meat it's a whole meal in itself. Max thinks it would be even better with some green chile added in, and I can see definite dutch oven potential. Hope you try it and like it!

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