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Barley with Chicken And Onions

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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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