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Ингридиенты

2 Cups Onions , diced 2 Cups Carrot , sliced 6 Cloves Garlic, minced 3 ½ Cups Chicken stock 1 ½ Cups Pearled barley 5 Lb. Chicken thighs, skin removed 1 ½ Tsp Poultry seasoning 1 Tsp Black pepper 1 Tsp Garlic salt ½ Cup Fresh parsley , chopped


Описание

Procedure Steps Note: pre-heat oven to 350° F 1. Add onions and carrots to a large braising or roasting pan and allow to sweat over a medium heat. Stir periodically, and then add the garlic and allow to cook with the vegetables for a few minutes. Then add the stock and barley, and then turn up the heat and bring to a boil. 2. Meanwhile, while the vegetable/barley/stock mixture is coming to a boil, in a separate bowl season the skinless chicken thighs with the poultry seasoning, black pepper, and garlic salt. Then place the thighs with the bone side down in one layer on top of the vegetable/barley/stock mixture. 3. Cover and bake in a pre-heated 350° F oven for 1 hour, or until chicken has an internal temperature of 180°F. Garnish with the fresh chopped parsley before serving.
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