Smothered Chicken With Barley Recipes

SMOTHERED CHICKEN

Steps:

• Cut away excess skin and fat from chicken pieces. Rinse with cold water and set aside; do not pat dry.
• In a shallow bowl, stir together fry coating and 1 tablespoon chicken seasoning. Dredge chicken pieces in coating mixture; set aside.
• In a large straight-sided pan, heat 1/2-inch oil over medium-high heat. Oil is ready for frying when a drop of water splatters when dropped in.
• Fry coated chicken until golden brown, about 8 minutes per side. Remove chicken from pan and drain oil.
• In a medium bowl, stir together gravy, remaining chicken seasoning, and crushed garlic; set aside.
• Return chicken to pan over medium heat. Cover with gravy. Bring to a boil. Reduce heat, cover and simmer for 10 to 20 minutes or until completely done (no pink near the bone).
• Serve hot.

GARLIC CHICKEN WITH BARLEY

Steps:

• Season chicken with salt and pepper. In a 5- to 6-quart slow cooker with a browning option, brown chicken in oil, 8 to 10 minutes; transfer to a plate. (If your slow cooker doesn't have a browning option, just remove skin from the chicken.) Add barley, broth, wine, onion, and garlic to pot. Season with salt and pepper. Place chicken on top. Cover and cook on low until chicken is cooked through, 2 hours.
• Stir peas and tarragon into barley; season with salt and pepper; and transfer to a platter. Arrange chicken on bed of barley and serve.

CHICKEN WITH BARLEY SOUP

Steps:

• Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is tender, about 30 minutes.
• Remove chicken to a cutting board to cool. Remove and discard bones, skin, and fat from chicken. Cut remaining meat into bite-sized pieces.
• Cool broth until the fat congeals on the surface. Skim and discard fat.
• Return soup to heat; add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper. Bring the soup to a boil, reduce heat to low, place cover on the pot, and simmer until the barley is cooked and the vegetables are tender, 60 to 90 minutes. Stir lemon juice into the soup just before serving.

SOUL SMOTHERED CHICKEN

Steps:

• Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
• Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
• Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.

SMOTHERED CHICKEN WITH BARLEY

Steps:

• Combine first 7 ingredients in small bowl, rub chicken with half of spice mixture.
• Heat oil in large nonstick skillet coated with cooking spray over med-high heat. Add chicken, cook 1 min on each side or until browned. Remove from pan.
• Recoat skillet with spray, add chopped onion, bell pepper, and soy sauce. Cook over med-high heat 3 minutes until vegetables are lightly browned.
• Add broth, barley, tomatoes, and remaining spice mixture. Stir well.
• Add chicken to skillet, nestling thighs into vegetable mixture.
• Bring to boil, cover, reduce heat, and simmer 55 minutes or until chicken is done.
• Let stand 15 minutes.
• Sprinkle with green onions.

SMOTHERED BARLEY WITH CHICKEN

Steps:

• Combine first 6 ingredients in a small bowl.
• Rub chicken with 1/2 of the spices, saving rest.
• Heat oil, cook chicken one minute on each side, or until browned.
• Remove chicken from pan.
• Re-coat skillet with cooking spray.
• Add onion, bell pepper and soy sauce.
• Cook over medium heat 3 minutes or until veggies are browned.
• Add broth, barley, tomatoes and remaining spice mixture.
• Add chicken.
• Stir gently.
• Bring to boil, cover, reduce heat.
• Simmer 55 minutes or until chicken is done.

GRILLED CHICKEN WITH BARLEY

Steps:

• In a small bowl, combine the lemon juice, 1 tablespoon oil, garlic, oregano and basil. Pour 2 tablespoons marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade., In a large saucepan, bring broth to a boil. Stir in barley and salt. Reduce heat; cover and simmer for 45-50 minutes or until tender. In a small nonstick skillet, saute carrot and red pepper in remaining oil until crisp-tender. Add onions and pepper; saute 2-3 minutes longer or until tender. Stir vegetables and reserved marinade into cooked barley., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Serve with barley mixture.

SOUTHWEST CHICKEN BARLEY CHOWDER

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken and onion; cook and stir 2-3 minutes or just until onion is tender., Stir in squash, barley, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until barley is tender., Add beans, corn, cream, salsa and cilantro; heat through, stirring occasionally. If desired, serve with avocado and tomatoes. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.