Chicken and Vegetables with Barley

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Pearled barley is my new favorite whole grain. The South is in a deep freeze along with the rest of the country and this was the perfect comfort food for a dreary cold Monday afternoon.

 

1 1/2 lbs. boneless skinless chicken breasts

1 t. each salt and black pepper

3 T olive oil

8 oz. sliced baby portabella mushrooms

1 medium onion, chopped

2 cloves garlic, minced

1/2 cup dry white wine

4 cups chicken broth, divided

1 bay leaf

1 cup pearl barley

3 T. dry sherry

2 medium carrots, peeled, halved lengthwise and cut into 1/8" thick slices

2 t. chopped fresh thyme

2 small zucchini, quartered lengthwise and cut into 1/2" thick slices

1/4 cup chopped fresh parsley

2 T. grated Parmesan cheese

Cut chicken into bite-size pieces and season with salt and pepper. Heat 2 T. 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.

Add wine to hot pan and use a wooden spoon to scrape browned bits off the bottom. Add 2 cups broth, barley, and bay leaf and bring to a boil; reduce heat to low, cover, and cook until most of the 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. Remove bay leaf. Stir in parmesan and serve.

 

Adapted from www.myrecipes.com

 

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