Categories: Casserole, Chicken, Main Dish

Ingredients

• 1 cup water
• 1 cup chopped onion
• 3/4 cup chopped carrot
• 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 thigh
• salt
• black pepper

Directions

1. In a medium saucepan, combine the first 8 ingredients.

2. Bring to a boil; lower heat, cover, and simmer 10 minutes.

3. Transfer hot barley mixture to an ungreased 2-quart baking dish.

4. Place the chicken on top of barley mixture.

5. Sprinkle chicken with salt and pepper.

6. Bake, covered, in a preheated 350° oven for 30-35 minutes or until barley is tender and chicken is no longer pink.

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