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Chicken and Barley Bake recipe

Chicken and Barley Bake recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken

A wonderfully flavoured casserole, with everything in one dish. Delicious on cold winter nights.

52 people made this

IngredientsServes: 4

  • 4 rashers bacon, fat removed and meat finely chopped
  • 1 onion, thinly sliced
  • 2 carrots, diced
  • 12 button mushrooms, quartered
  • 600ml chicken stock
  • 200g barley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried parsley
  • 1 bay leaf, crushed
  • ground black pepper to taste
  • 1 green pepper, chopped
  • 4 dark meat chicken pieces

MethodPrep:15min ›Cook:1hr25min ›Ready in:1hr40min

  1. Preheat oven to 190 C / Gas 5.
  2. In a large frying pan, fry bacon until browned. Reserve bacon fat for sauteeing chicken later. Add onions and carrots to frying pan and saute 2 minutes. Add mushrooms, stock, barley, thyme, marjoram, parsley, bay leaf and pepper to taste. Mix all together and spread mixture in a 23x33cm or similar sized baking dish. Add green pepper on top and stir to settle.
  3. Heat reserved bacon fat in frying pan and brown chicken. Place browned chicken on top of barley mixture, cover baking dish and bake in the preheated oven for 1 hour and 10 minutes.

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Reviews & ratingsAverage global rating:(49)

Reviews in English (41)

This dish was easy and delish! I did not use the bacon, didn't have it in the house. It turned out great. Will make this again, thanks-07 Mar 2012

by clothespin

We loved the premise of this recipe! But, I have to say, I did change it quite a bit. First, I doubled it and put it in a 9 x 13 pan. I left out the bacon and mushrooms and all of the spices. I used 4 cups of broth and 1 cup of water (broth comes in a 4 cup container) and added 2 cans of cream of whatever soup to add a bit of creaminess. For spices, I subbed in 4 T of curry powder which gave it a great spiceyness. I used leftover chicken, whatever I had on hand. Then, I chopped the veggies I had in the fridge and sauted them with the onions before mixing it all together. A mixing tip, mix the soup with the veggies and then stir into the broth and barely - makes the entire process go better. Topped with shreeded soy cheese... It took 1 hour 20 minutes to bake, but my oven tends to be slow. Over all, a great idea of a recipe that seems easily modifiable into whatever you happen to have on hand! We will definitly make this again.-16 Jan 2007

by BIRDBRAINS5

This was nice but bland. I made a few changes - I added celery (with the green peppers) to the veggies. I also added in some dried sweetened cranberries. I omitted the crushed bay leaves and bacon, and used olive oil to sautee the veggies. I used boneless chicken breasts instead of dark meat. If I make this again, I might add in 1/2 can (or a whole can) of creamy soup (crm of mushroom maybe?) to make the dish a little creamy. Great as leftovers. I sprinkled some crumbled blue cheese on the leftovers and it was really yummy!-04 Jan 2003


Chicken Barley Stew

Heat 2 teaspoons of olive oil in a large saucepan set over medium-high heat. Add the chicken, ½ teaspoon salt and ½ teaspoon ground pepper, and cook until the chicken is cooked through, about 5 minutes. Transfer the chicken to a plate and keep warm.

Heat the remaining 2 teaspoons of olive oil in the saucepan. Add the onion, carrots and celery. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.

Add the garlic, thyme and remaining ½ teaspoon salt and ½ teaspoons ground pepper. Cook for 1 minute.

Stir in the pearl barley, chicken broth and diced tomatoes. Bring to a boil, then reduce the heat to medium-low, cover and simmer until the barley is tender, 50&ndash60 minutes. Stir in the chicken and parsley. Serve.

When it comes to soups and stews, I&rsquom a year-round kind of gal. Perhaps it&rsquos because I&rsquom a sucker for comfort food whenever it&rsquos placed in front of me, or maybe it has something to do with my penchant for doubling everything and freezing the extras. In my book, you can never have too many freezer meals, no matter whether it&rsquos summer or winter.

This chicken and barley stew falls smack dab into the middle of the comfort food category. And while comfort food often involves butter, cheese and bacon, this stew actually wears the &ldquohealthy&rdquo label proudly. From the vegetables to the chicken to the barley, there&rsquos a ton of hearty goodness in each bite.

If you&rsquore looking for a 30-minute meal, this isn&rsquot it. However, most of the preparation involves simmering the stew, which means that you can be hands off for most of the cooking time. That&rsquos very good news when you have a million things to do right before dinnertime and don&rsquot have the patience to be standing over the stove.

In fact, if I know I&rsquom going to be short on time, I cut up the chicken and the vegetables earlier in the day or even the night before. When it&rsquos time to cook the stew, I just have a little sautéeing to do before simmering. As I mentioned in my post How to Use Mise en Place for Easy Meal Prep, a little planning goes a long way in making meal prep a breeze.

If you make the entire stew earlier in the day, be sure to have some extra chicken broth on hand. The pieces of barley are like little sponges and will absorb any extra liquid as the stew rests. As you&rsquore reheating the stew, just stir in the extra chicken broth for a slightly soup-ier consistency.

This stew pairs perfectly with a fresh kale or spinach salad, or a side of steamed veggies.


Honey Lemon Glazed Chicken and Baked Barley

We are finally home! After a 10 day hospital stay, it is especially nice to be in our comfortable, cozy surroundings. This weekend, we basked in the joy of having our son home with us and have the hospital experience behind us. We feel so blessed and are incredibly happy. I shared some really cute pictures of our baby boy yesterday on Facebook and Instagram, so head on over to check them out if you haven’t seen them yet. While I am recuperating and enjoying my “maternity leave”, I have some really yummy recipes stored up to share with you.

I make roast chicken quite often for dinner. Usually, I make potatoes or rice to serve alongside, but since I’m a big fan of other grains too, barley is another option that I reach for. This time, I decided to bake the barley in the oven and to use chicken thighs instead of a whole chicken. With the usual onion, carrots, celery and garlic flavoring the barley, I also added butternut squash and was so pleased with the results. The honey, lemon and garlic glaze on top of the chicken ties it all together perfectly.

Ingredients:

6-8 chicken thighs, bone-in, skin on

1 1/2 cups peeled and chopped butternut squash

2 cups broth (chicken or vegetable)

1 garlic clove grated on microplane

Instructions:

Pictured above are 4 chicken thighs. You will need 6-8 chicken thighs for this recipe. I made half of the recipe, since it was only for my husband and myself.

Preheat the oven to 350 degrees Fahrenheit.

Trim the chicken thighs from extra fat and pat them dry with a paper towel. Season the chicken thighs on both sides with salt and pepper. Heat the oil in a skillet on high heat. Add the chicken, skin side down first and brown for about 5-8 minutes, until the skin is golden brown. Turn the chicken over and brown on the other side as well.

The chicken will render out a lot of fat. This is actually a very important step in this recipe. If you add the chicken raw to the baking dish, it will exude a lot of fat and it will all go into the barley. Not very tasty, in my opinion. This way, you will get rid of most of the fat while browning the chicken.

Don’t mess with it, leave it alone in the pan until it’s ready to be turned. Set the chicken aside on another plate. You may have to brown the chicken in 2 batches, or use a large skillet. Discard most of the fat in the skillet, leaving behind 1 Tablespoon. Reduce the heat to medium and add the onion. Cook for about 5 minutes, until the onion is softened. Add the butternut squash, carrots, celery and garlic. Season with salt and ground black pepper. Cook for another 5 minutes, until the vegetables have softened. Add the barley and the broth to the skillet.

Bring the broth to a boil and pour the entire barley and vegetable mixture into a 9吉 inch rimmed baking dish. Nestle the chicken on top, skin side up.

As you can see, there is plenty of room for more chicken thighs in the baking dish. I magically have another chicken thigh in there:). Ha ha. Actually, I browned 8 chicken thighs, but used the other 3 for another recipe.

Cover the baking dish with aluminum foil or a cover and cook in the preheated oven for 45 minutes – 1 hour, until all the liquid is absorbed. Uncover the baking dish and cook for another 10 minutes. Meanwhile, mix the glaze ingredients in a small bowl. Brush the top of the chicken with the glaze and broil the chicken for 3-5 minutes. Brush with more glaze before serving.


Chicken Broccoli and Barley Casserole featuring Alaska Flour Company

Barley is a great versatile grain that can be utilized much like rice or quinoa. With my pressure cooker, I&rsquove enjoyed a quick and simple way to cook grains. Grains like barley, lentils, and even wheat are great ways to add fiber and protein into any dish. Today we get to hear an amazing story of entrepreneurship from out of Alaska. Alaska Flour Company formed in 2012 as a way t0 increase food security in the state. You&rsquoll love their story!

BRYCE WRIGLEY OF ALASKA FLOUR COMPANY Delta Junction, Alaska

When did you start farming? What brought you into farming?

You could say farming is in my blood. When my ancestors came from England, they began farming in Utah. They eventually moved to Idaho, and three generations in, Burley is where I personally got my start. I worked in everything from hogs and cattle to peas, alfalfa, corn, sugar beets, and more.

In 1983, I heard about an agriculture project in Alaska, and after checking it out with my father, we decided to move there. We started growing barley as a feed crop and raised pigs for a long time, but in 2012, we decided to start Alaska&rsquos first commercial flour mill as a way to increase food security in the state.

Who farms with you and what are their roles?

My wife, Jan, and I are co-owners of the Alaska Flour Company. In addition to running the Alaska Flour Company, my roles as State of Alaska Farm Bureau President and on the American Farm Bureau Federation board of directors keep me in touch with the people and issues that influence agriculture. Jan keeps us in line with food safety standards. My son, Milo, moved back home last year to help run the company and acts as our director of marketing, finding us new vendors, setting up presentations, and helping with the day-to-day operations of the mill. His wife Leah, has taken over the development of new mixes and helps Milo with the many demonstrations and event we get involved with. And my daughter-in-law, Heather, is our Communications Director and singlehandedly manages our website and social media platforms, especially Facebook. She also helps design our labels, and is responsible for the written and video content we put out. Most of our children still live quite close, so a lot of the family and grandkids help out frequently. Some days, we have four generations out working on the farm. It&rsquos very much a family business.

What has been the most satisfying part of farming for you?

We started Alaska Flour Company with three goals: 1) To improve food security in Alaska, 2) To develop new markets for our neighboring farmers, and 3) To successfully transition our farm to the next generation.

It is deeply satisfying to know that we are able to make healthy food literally from a seed to the kitchen even as we are accomplishing our goals. We often get feedback about how much our customers like our products and how much better they feel. Hearing those stories and being a part of them has become most satisfying to us.

What crops (or animals) do you grow and why?

We grow Sunshine hulless barley on our 1,700-acre farm, and from that, we produce a wide range of products, including 100% stoneground barley flour, barley couscous, cream of barley cereal, cracked barley, whole barley, roasted barley (for tea), and several mixes &mdash our Alaska Flour Company pancake and cinnamon chip pancake mixes, our Kodiak chocolate chip cookie mix, and our black gold brownie mix. Our products are carried in stores and school districts throughout the state, and we also get a lot of customers who order individually through our online store.

Gleaner L2 Massey Ferguson combines harvesting mature barley, Sunshine hulless barley, &lsquoHordeum vulgare&rsquo, mid September, fall folaige in background, Delta Junction, Alaska, United States.

The biggest reason we do what we do is that we are committed to increasing food independence in Alaska by providing high-quality products. Alaska is at the end of a very long transportation chain. More than 95% of food in Alaska is shipped from the lower 48 states, and disruptions to our transportation occur on a regular basis. After observing the difficulty of getting food to the victims of Hurricane Katrina a few years ago, we chose to make locally grown food more available to Alaskans.

What is one thing you&rsquod like to get across to the general public about what you do?

I wish the general public understood how deeply we desire to provide safe food for them. We are careful about what we do because it has our name on it and we want it to be better than anyone else&rsquos, not because we are forced to. We constantly discuss what we can do to improve our customer&rsquos experience with the food they buy from us. One of our greatest advantages is that Alaska&rsquos remoteness has kept most of the diseases and pests out. As a result, we can grow and process food that is clean and healthy.

You can find more from Alaska Flour Company by visiting their website and online store, by giving their Facebook page a LIKE, and by following them on Pinterest!

I loved the use of barley in this casserole, it lended a much better flavor than rice or quinoa and it puffs up a little larger than cooked rice or quinoa. Feel free to sub pulled pork in this dish as well!


Chicken, barley and morels

Roast chicken is always a crowdpleaser, but here it's taken up a notch thanks to the addition of a hearty barley stew, studded with luxurious morel mushrooms. You could use other dried wild mushrooms if morels are tough to track down, but they're well worth seeking out – their flavour is simply unmatched.

Charlie says: ‘Roast chicken is a simple pleasure whenever it’s on the menu at the Ox Barn at Thyme, it becomes an immediate bestseller. Morels are a wonderful nutty, earthy mushroom. Their short season means they come at a price and often it’s easier to get hold of dried morels, which work beautifully in a sauce or stew such as this. If you can get fresh, ensure you clean them carefully with a pastry brush, as nooks in wild mushrooms harbour dirt and more. Cutting them in half is a good idea too. That said, if you manage to get hold of fresh mushrooms, it’s worth the effort. Skip the soaking step, and fry them in a pan with butter, following the instructions below after that.’


Layered Mexican Barley Casserole

I made this Layered Mexican Barley Casserole a few weeks ago, and it was so dang good. I have wanted to show it to you, but other recipes kept elbowing their way in front of the line. Barley is a modest ingredient that no one ever remembers, so it’s used to that kind of mistreatment. Today it will finally have its moment to shine!

Do you like step-by-step recipe photos? If so, you must be disappointed with me on a regular basis. I’m not usually one to take step-by-step photos for a lot of reasons. It’s hard to cook and take photos at the same time for one thing, and I’m usually in a hurry for one reason or another.

Also, whether day or night, the lighting in my kitchen is horrible. I have to either carry what I’m cooking to the dining table for decent photos or just take bad pictures with the fluorescent and halogen lights in there. Lastly, editing all those photos is time consuming! All that said, this layered dish was just too fun looking to not take photos, so I bring you this (poorly lit) animated gif of the recipe process!

As I mentioned, I made this a few weeks ago and can’t remember now why I used barley. I think it was something like I was going to use rice, but I had been wondering what to do with the random cup of barley in my pantry for a while. Whatever the reason, I’m so glad I did! It gave a nice hearty, chewy texture to this casserole that wouldn’t have happened with rice. In fact, I’m thinking about how I can start using barley more often!

One word of caution (although “caution” might be a little strong since we’re talking about dinner not race car driving): Don’t add salt to the meat. I know you want to and it seems really, really plain as written, but the chicken broth and salsa already have a lot of salt, and you’ll regret it if you add more sodium to the party. There’s plenty of flavor going on in there!

Also, you could saute the peppers and onions with the meat if you prefer. I wanted the layered effect, and I had time to cook them separately since I had to wait for the barley anyway, but feel free to skip that extra step if you’d like. I think that’s about it. You are ready to be set loose on this tasty barley casserole recipe! Have fun :)


Buttery Lemon Garlic Baked Chicken

  • Yield: 4 Servings
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Course: Dinner
  • Cuisine: American
  • Author: Sabrina Snyder

Ingredients

  • 2 chicken breasts , boneless and skinless, and sliced in half
  • 1 teaspoon kosher salt
  • 1 teaspoons coarse ground black pepper
  • 3 tablespoons lemon juice
  • 3 tablespoons garlic powder
  • 6 tablespoons unsalted butter , thinly sliced

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

Cook, uncovered for 20-25 minutes until chicken is golden brown and cooked through.

If not done after 25 minutes spoon some of the cooking liquid over the chicken and cook for 5 additional minutes.

Nutrition Information

Yield: 4 Servings, Amount per serving: 303 calories, Calories: 303g, Carbohydrates: 5g, Protein: 25g, Fat: 20g, Saturated Fat: 11g, Trans Fat: 1g, Cholesterol: 117mg, Sodium: 719mg, Potassium: 513mg, Fiber: 1g, Sugar: 1g, Vitamin A: 562g, Vitamin C: 6g, Calcium: 19g, Iron: 1g

All images and text © for Dinner, then Dessert.

Made This Recipe?

Show me what you made on Instagram or Facebook and tag me at @DinnerthenDessert or hashtag it at #dinnerthendessert.


Barley Casserole

1/2 cup butter or margarine or 1 stick or 8 tablespoons

1 cup quick cooking barley

1 (2 oz. pkg) dehydrated onion soup

1 (3 oz. can) drained mushroom slices (reserve liquid)

1 (5 oz. can) water chestnuts, drained and sliced

Heat butter in saucepan, add barley and onion and saute till golden color. Add almonds, dry onion soup and chicken broth. Saute mushrooms a few minutes in a little butter and add to barley along with water chestnuts and liquid drained from canned mushrooms. Stir well, turn into a greased casserole. Cover and bake at 350 degrees for 1 hour adding more liquid if needed. Freezes well and may be made ahead of time.

This recipe was given to me by my mother-in-law many years ago. We make it every year for Christmas and Thanksgiving and everyone that tries it loves it.

If you like this recipe, you might also like my recipe for Garlic Cheese Grits.


  • 1 tablespoon olive oil
  • ½ cup onion, chopped
  • ½ cup red bell pepper, chopped
  • ½ cup green bell pepper, chopped
  • 1 clove garlic, finely chopped
  • 1 medium tart green apple, chopped
  • 1-2 tablespoons curry powder
  • 1 cup whole grain barley kernels
  • 2 ½ cups chicken broth
  • 4 boneless, skinless chicken breasts
  • ½ teaspoon garlic salt
  • 3 tablespoons orange marmalade or apricot jam
  1. Heat oil in a large skillet saute onion, bell peppers and garlic 5 minutes, stirring occasionally.
  2. Add chopped apple and curry powder saute 4 minutes longer
  3. Stir in barley and chicken broth bring to boil. Reduce heat and simmer 20 to 25 minutes.
  4. Pour barley mixture into large baking dish or casserole. Arrange chicken breasts over barley and season with garlic salt.
  5. Cover and bake in 375 degrees for 45 minutes. Remove cover brush chicken with marmalade. Continue to bake, uncovered, 15 minutes longer. Remove from oven and let stand 5 minutes before serving.

Nutrition Facts (per serving): Calories – 412, Fat – 15.5g, Dietary Fiber – 2.5g, Protein – 46.0g, Vitamin A – 17%, Vitamin C – 57%, Iron – 15%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.


  • ½ cup lemon juice
  • ¼ cup snipped fresh Italian parsley
  • ¼ cup olive oil
  • 6 cloves garlic, minced
  • 1 teaspoon salt, divided
  • ¼ teaspoon black pepper
  • 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 2 cups cherry tomatoes
  • 1 cup water
  • ½ cup regular pearled barley (see Tip)
  • 2 tablespoons snipped fresh basil
  • ½ cup coarsely shredded English cucumber
  • 1 (5.3 ounce) container plain low-fat Greek yogurt
  • ¼ cup snipped fresh dill
  • 2 medium zucchinis, halved lengthwise and sliced 1/4 inch thick
  • 2 medium red, yellow and/or orange sweet peppers, cut into 1-inch pieces
  • 1 small red onion, cut into 8 wedges
  • Lemon wedges

In a large shallow dish combine lemon juice, parsley, oil, garlic, 1/2 teaspoon of the salt and black pepper. Add chicken, turning to coat. Cover and marinate in refrigerator for 30 minutes to 2 hours.

Meanwhile, to prepare the pilaf: Cut 1 cup of the tomatoes in half. In a small saucepan combine halved tomatoes, the water, barley, basil and 1/4 teaspoon of the salt. Bring to boiling reduce heat. Simmer, covered, 45 minutes or until barley is tender and water is absorbed.

To prepare the sauce: Press cucumber through a sieve to remove as much liquid as possible. In a small serving bowl combine cucumber, yogurt, dill and remaining 1/4 teaspoon salt. If desired, top with additional cucumber and dill.

Drain chicken, discarding marinade. On eight 14-inch skewers thread chicken, remaining 1 cup whole tomatoes, the zucchini, sweet peppers and onion, leaving 1/4 inch between pieces.

Grill chicken skewers, covered, over medium 10 to 12 minutes or until chicken is no longer pink and vegetables are tender, turning once. (See Tip)

Transfer pilaf to a serving bowl and, if desired, top with additional basil. Serve chicken skewers with pilaf, sauce and lemon wedges.

Tip: You can substitute quick-cooking barley for the pearled barley. Simply reduce the cooking time to 10 to 12 minutes.

If using wooden skewers, soak in water 30 minutes.

Variation: To broil chicken skewers, place them on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat 10 to 12 minutes, turning once. Or to cook on top of the stove, heat a grill pan over medium. Place skewers in pan and cook 10 to 12 minutes, turning once.


Lemon chicken casserole

Place the honey, lemon zest and lemon juice into a bowl and whisk until well combined. Add the chicken pieces and turn until they are completely coated in the mixture. Season well with salt and freshly ground black pepper and set aside for at least 10 minutes to marinate.

Heat 40g/1½oz of the butter and half of the olive oil in a pan over a medium heat. When the butter is foaming, add half of the marinated chicken pieces and fry for 5-6 minutes, turning occasionally, until golden-brown. Set the chicken pieces aside on a warm plate.

Repeat the process with another 40g/1½oz of butter, the remaining oil and the remaining chicken pieces. When the chicken pieces are golden-brown, set them aside.

Add the garlic cloves, lemon slices and residual marinade juices to the pan and stir well, scraping any burned bits off the bottom of the pan with a wooden spoon.

Return the cooked chicken pieces to the pan, then add the hot chicken stock and the thyme sprigs and stir well. Bring the mixture to the boil, then place into the oven to cook for 30-35 minutes, or until the chicken is tender and cooked through. Remove the chicken pieces from the pan and set aside on a warm plate.

Continue to simmer the lemon sauce over a high heat for a further 5-10 minutes, or until the liquid has reduced to the consistency of thin syrup.

Strain the sauce through a fine sieve, pressing the garlic pulp through the sieve using the back of a wooden spoon. Season the sieved liquid, to taste, with salt and freshly ground black pepper and set aside.

Heat the remaining butter in a frying pan over a medium heat. When the butter is foaming, add the spinach and fry, stirring regularly, for 3-4 minutes, or until just wilted.

To serve, place a portion of the wilted spinach into the centre of each plate. Place two pieces of chicken on top of each portion of spinach. Spoon over the lemon sauce and serve immediately.


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