Chicken Barley Bake

Chicken Barley Bake

1 c chopped onion
3/4 c chopped carrots
3/4 c water
3/4 c pearl barley
1.5 tsp instant chicken bouillon (dry) (I used 1 cube of Knorr brand, or 2 cubes Market Basket)
1/2 tsp poultry seasoning (I don’t use this)
1 clove garlic, minced
4 chicken thighs, skinned (1.5 lbs)
2 TBS fresh parsley, chopped

Preheat oven to 350*. In a medium saucepan, combine onion, carrots, water, barley, bouillon powder, poultry seasoning, and garlic. Heat mixture until boiling. Pour hot mixture into 1.5 qt casserole dish or 9 x 9" baking dish. Remove all visible fat from chicken. Arrange chicken thighs atop mixture. Bake, covered, at 350* for 1 hour or until barley and chicken are tender. Sprinkle with parsley.

I bake this in a roasting pan with a heavy lid. It keeps all the flavors in. Even my kids like this dish. The barley comes out very moist and delicious. Sometimes I double the barley ingredients because we always run out of that first.
submitted by: Ellen Drommond