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Crock Pot French-Ish Chicken & Barley

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Ingredients

Adjust Servings:
1⁄2 lb bacon, diced
6 chicken thighs, bone in
1 cup pearl barley
2 cups chicken broth
1 cup leek, chopped
1 cup carrot, chopped
1⁄2 cup celery, chopped
2 tablespoons herbes de provence
1 cup water
salt and pepper

Nutritional information

779.6
Calories
436 g
Calories From Fat
48.5 g
Total Fat
14.8 g
Saturated Fat
157 mg
Cholesterol
992.6 mg
Sodium
45.9 g
Carbs
9.2 g
Dietary Fiber
3.2 g
Sugars
39 g
Protein
330g
Serving Size

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Crock Pot French-Ish Chicken & Barley

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This was great, however I did not use the crockpot. I took MsSally's advice and changed things a bit. I boiled the broth and let the barley soak in it while I browned the chicken and then sauteed the vegetables. Once the vegetables were done, I put everything together in the pot, covered, and cooked at 350 degrees for 30 minutes. I was absolutely wonderful and I didn't have to dirty the crockpot.

  • 2hrs 45mins
  • Serves 4

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 2hrs 45mins   |  Serves: 4-6

Crock Pot French-Ish Chicken & Barley, A lovely assortment of yummy flavors started on the stove & finished in the crockpot so the flavors all mellllld together! p s If you eat the bacon bits, just cook up the other 1/2lb!”, This was great, however I did not use the crockpot I took MsSally’s advice and changed things a bit I boiled the broth and let the barley soak in it while I browned the chicken and then sauteed the vegetables Once the vegetables were done, I put everything together in the pot, covered, and cooked at 350 degrees for 30 minutes I was absolutely wonderful and I didn’t have to dirty the crockpot , I must say I did make a mistake first off by reducing hte amount made There are only 2 of us so I cut the recipe in half MY MISTAKE! This is comfort food to beat comfort food I was a bit skeptical, I use barley in soups and stews but thought what they heck I am so glad I did With each bite a different flavor was highlighted from the celery, to the carrots, to the bacon pieces mixed over the chicken An explosion so subtle on the tongue you had to savor each bite I had a lot of bites as I ate 2 small servings I need to save some for leftovers LOL This is wonderful And so easy in the CROCK! I got to smell it all day! Thank you Made for AUS/NZ Swap 48

 

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Steps

1
Done

In heavy skillet, on low heat, cook diced bacon slowly until very crisp. Drain & set aside. Reserve 1/2c drippings!

2
Done

In a medium saucepan, bring 2c chicken broth & 1c barley to a boil. Reduce heat & simmer about 20 minutes until soft & liquid is absorbed. Set aside.

3
Done

Season chicken thighs with salt & pepper. Fry in bacon fat, on medium low heat, skin side down, until very browned. Turn & cook 5 minutes longer. Set aside.

4
Done

Saute chopped leeks, carrots & celery in drippings. Add Herbs de Provence.

5
Done

Put sauteed vegetables into crock pot. Add cooked barley. Add 1c barley & stir. Place chicken on top.

6
Done

Cook on high 1 hours until chicken is thoroughly cooked. Add reserved crispy bacon, stir, cook another 15 minutes.

7
Done

Enjoy!

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Bobby Ryan

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