I love to cook, read about cooking, talk about cooking and share recipes, ideas, restaurants and ingredients. Most importantly I love to cook for friends and family and then sit down and enjoy the experience.
4skinless, boneless chicken thighs, cut into 1 inch chunks
2medium carrots, chopped
2stalks celery, chopped
1small red onion, chopped
~1/2 pound mushrooms, sliced
2 cupschicken broth
1teaspoon dried thyme
~1/4teaspoon freshly ground nutmeg
kosher salt and freshly ground black pepper to taste
Heat deep nonstick saute pan over medium-high heat until hot. Add barley and cook ~5 minutes or until toasted and fragrant, stirring occasionally. Transfer barley to large bowl.
In same skillet, heat 2 teaspoons oil over medium-high heat until hot. Add chicken and cook about 5 minutes or just until it loses its pink color on the outside, stirring occasionally. Transfer chicken to bowl with barley.
In same skillet, in remaining 1 teaspoon oil, cook carrots, celery, and onion over medium heat ~7 minutes. Stir in mushrooms and cook about 2 minutes longer or until most of liquid evaporates and vegetables are tender and lightly browned.
Return chicken and barley to skillet; stir in broth, thyme, nutmeg, kosher salt, and pepper. Heat to boiling over medium-high heat. Reduce heat to low; cover and simmer 30 to 35 minutes or until barley is tender and chicken is no longer pink in center.
This was a heart warming dish and hit the spot. Enjoy!