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Servings: 6
Total Time: 2 hours
Ingredients
- 1 TBSP olive oil
- 1 large onion, diced
- 2 ribs of celery, diced
- 2 medium cloves of garlic, minced
- 2 lbs bone-in chicken thighs
- 4 cups chicken broth
- 4 cups water
- 1/2 tsp dried rosemary
- 3 bay leaves
- 3/4 cup pearl barley (uncooked)
- salt & pepper
Directions
- Heat the oil in a large dutch oven or pot over medium-high heat. Add the onion, celery, and garlic and cook, stirring occasionally, about 1 minute or until garlic becomes fragrant.
- Add the chicken breasts to the pot along with the broth, water, rosemary and bay leaves. Bring to a boil then reduce heat to low, cover and cook for about 30 minutes.
- Remove the chicken to a cutting board, discard the skin and bones and cut the chicken into bite size pieces. Return the chicken to the pot along with the barley.
- Turn the heat back up to medium-high and bring to a boil then reduce heat to low, cover and cook for about 60 to 75 minutes or until barley is cooked.
- Add salt and pepper to taste.
A good recipe, I think next time I'll add a little less liquid or more chicken and barley.