- 4 slices bacon, fat removed and meat finely chopped
- 1 onion, thinly sliced
- 2 carrots, diced
- 12 button mushrooms, quartered
- 2 1/2 cups chicken stock
- 1 cup barley
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon dried parsley
- 1 bay leaf, crushed
- ground black pepper to taste
- 1 green bell pepper, chopped
- 4 dark meat chicken pieces
- Preheat oven to 375 degrees F (190 degrees C).
- In a large skillet, fry bacon until browned. Reserve bacon fat for sauteeing chicken later. Add onions and carrots to skillet 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 9x13 inch baking dish. Add green bell pepper on top and stir to settle.
- Heat reserved bacon fat in skillet 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.
04/02/2017
recipepes.com
barley chicken casserole, recipe
PT15M
PT1H
5
455 calories
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