Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 2

Hedi Gerken developed this one-pan dinner for her husband, who loves the nutty flavor of barley. Prep and Cook Time: 45 minutes.

Hedi Gerken, Piedmont, CA
This Story Originally Appeared On sunset.com

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Credit: Leo Gong

Recipe Summary

total:
45 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut chicken into bite-size pieces and season with salt and pepper. Heat 2 tbsp. olive oil in a large frying pan over medium-high heat. Add chicken and sauté until lightly browned, about 6 minutes. Remove chicken from pan, then add remaining oil, mushrooms, and onion. Cook until mushrooms are lightly browned, about 7 minutes. Add garlic and cook 2 minutes more. Using a slotted spoon, transfer mushroom mixture to a bowl and set aside.

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  • Add wine to hot pan and use a wooden spoon to scrape browned bits off bottom. Add 1 1/2 cups broth and barley and bring to a boil; reduce heat to low, cover, and cook until most of liquid is absorbed and barley is tender, about 25 minutes.

  • Stir in remaining 2 cups broth, sherry, carrots, and thyme. Bring to a boil, then reduce heat to a simmer, cover, and cook 10 minutes. Return chicken and mushroom mixture to pan, add zucchini and parsley, and simmer until chicken is cooked through, about 7 minutes. Stir in parmesan and serve.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

550 calories; calories from fat 23%; protein 51g; fat 14g; saturated fat 2.6g; carbohydrates 53g; fiber 11g; sodium 1268mg; cholesterol 101mg.
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