| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Frugal01 | 4 | servings | |
INGREDIENTS
| 3 | tb | Olive oil |
| 2 | Garlic cloves; peeled and chopped | |
| 2 | md | Yellow onions; peeled and sliced |
| 8 | Chicken thighs | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | c | Barley; rinsed and drained |
| 6 | c | Chicken stock; fresh or canned |
| 2 | tb | Chopped fresh parsley |
INSTRUCTIONS
Heat a large frying pan and add 2 tablespoons of the oil. Add garlic and onion and saute until tender. Remove from pan and set aside. Season the chicken with salt and pepper to taste. Heat the frying pan again and add the remaining tablespoon of oil. Brown the chicken on both sides and set aside. Place the rinsed barley and 3 cups of chicken stock in a 6- to 8-quart pot. Bring to a boil, cover and simmer 30 minutes or until liquid is absorbed. Add remaining 3 cups of chicken stock, the browned chicken, onion and parsley. Bring to a simmer and cook, covered, over low heat until liquid is absorbed and chicken is tender. Salt and pepper to taste. This recipe serves 4 to 5. Comments: Barley is a most interesting and frugal grain. You can put it in soups, stews, casseroles, even salads. Rice doubles when it cooks, but barley grows to three to four times its original size. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-14-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-07-1995 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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