Smothered Chicken with Barley
Indulge in the comforting, homey flavors of smothered chicken with barley—a hearty one-pan dish that combines tender, bone-in, skin-on chicken thighs simmered in a rich, creamy gravy infused with garlic, onion, and fresh thyme. This recipe pairs the savory chicken with nutty, perfectly cooked pearled barley, which absorbs the luscious sauce for a satisfying meal. Highlighting simple yet flavorful ingredients like heavy cream, chicken broth, and a buttery roux, this dish is ideal for cozy family dinners or entertaining guests. Ready in just over an hour, it balances rustic cooking techniques with elegant presentation, topped with fresh parsley for a vibrant finish. Perfect for those craving comfort food with a twist, this smothered chicken with barley recipe is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 0.5 cups heavy cream
- 1 teaspoon fresh thyme leaves
- 1 cup pearled barley
- 3 cups water
- 2 tablespoons fresh parsley (for garnish, chopped)
Instructions
Rinse the chicken thighs and pat them dry with paper towels. Season both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
In the same pan, lower the heat to medium and add 2 tablespoons of butter. Once melted, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
Stir in the flour and cook for 1-2 minutes to create a roux. Slowly whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer.
Add the heavy cream and fresh thyme leaves, stirring to combine. Return the chicken thighs to the pan, skin-side up, and reduce the heat to low. Cover with a lid and simmer for 35-40 minutes, or until the chicken is cooked through and tender.
While the chicken cooks, prepare the barley. In a medium saucepan, combine 1 cup of pearled barley with 3 cups of water. Bring to a boil, then reduce the heat to low and cover. Simmer for 25-30 minutes, or until the barley is tender and the water is absorbed. Drain any excess water if necessary.
To serve, spoon the cooked barley onto individual plates or a serving platter. Top with the smothered chicken and spoon some of the gravy over the top. Garnish with freshly chopped parsley.
Serve hot and enjoy!
Nutrition Facts
Calories |
2964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.7 g | 241% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 4061 mg | 177% | |
| Total Carbohydrate | 183.2 g | 67% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 7.4 g | ||
| Protein | 138.2 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2328 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
