Braised chicken with barley grits
Description
The recipe won't take much time. Even if you or your husband got so tired of pearl barley in the army that you're out of words, this recipe will save you. The porridge turns out so delicious thanks to the chicken broth that you won't be able to stop eating, while the chicken becomes tender and juicy. You can use any vegetables you like and adjust their quantities. I recommend adding a bit more onion and experimenting with fresh herbs. This dish can even be served at a festive table—just make sure to decorate it nicely. Serve hot.
Instructions
- 1
Step 1
1. Pour water over barley and cook for 15 minutes, then rinse it well under cold water. Cut all the vegetables—carrots, celery, parsnip, onion—into small cubes.
- 2
Step 2
2. Season the chicken with salt and pepper and coat in flour. In a cast-iron pot, sauté the vegetables in a small amount of vegetable oil. Transfer them to a bowl.
- 3
Step 3
3. Sauté the chicken in vegetable oil until golden (but not fully cooked). Remove the chicken. Pour the broth into the pot, scraping the bottom lightly with a spatula. Add the barley, vegetables, and chicken.
- 4
Step 4
4. Cover with a lid, bring to a boil, reduce the heat, and simmer for 40 minutes.