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Chicken Thighs With Barley and Peas Recipe

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This recipe for Chicken Thighs With Barley and Peas is from Alyssa & Zachary's First Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 bone-in, skin-on chicken thighs
½ teaspoon black pepper
1 teaspoon kosher salt, divided
1 tablespoon olive oil
2 cups low-sodium chicken broth
1 8.8-oz. pkg. quick-cooking barley
2 tablespoons chopped fresh thyme, divided
1½ cups frozen peas, thawed
Directions:
Directions:
Step 1
Preheat oven to 425°F. Season chicken with pepper and ¾ teaspoon of the salt.

Step 2
Heat oil in a large ovenproof skillet. Working in 2 batches, add chicken thighs, skin side down. Cook, flipping once, until chicken is deeply browned and crisp, 5 to 6 minutes per side. Transfer to a plate. Repeat with remaining chicken thighs.

Step 3
Add broth, barley, 1 tablespoon of the thyme, and remaining ¼ teaspoon salt to skillet, stirring to submerge all barley. Bring to a boil. Return chicken to skillet, skin side up. Transfer to oven and bake until chicken is cooked through and barley is tender, 10 to 12 minutes.

Step 4
Transfer chicken to a plate and stir peas into barley. Return skillet to oven and cook until peas are bright green and tender, about 3 minutes.

Step 5
Serve chicken over barley, topped with remaining 1 tablespoon thyme.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 min

 

 

 

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