Ingredients:
1 cup water
1 cup chopped onions
3/4 cup chopped carrots
1/2 cup uncooked pearl barley
1 1/2 teaspoons instant chicken bouillon granules
1 teaspoon dried parsley
2 garlic cloves, minced
1/2 teaspoon poultry seasoning
1 -1 1/4 lb skinless chicken thighs
salt
black pepper
Directions:
In a medium saucepan, combine the first 8 ingredients.
Bring to a boil; lower heat, cover, and simmer 10 minutes.
Transfer hot barley mixture to an ungreased 2-quart baking dish.
Place the chicken on top of barley mixture.
Sprinkle chicken with salt and pepper.
Bake, covered, in a preheated 350F oven for 30-35 minutes or until barley is tender and chicken is no longer pink.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.