Chicken in a Pot with Barley

I love recipes like this for a lazy Sunday afternoon. Put it together, and you have time to read, watch a TV show, or look at even more recipes on Vingle:) Ingredients: 1/2 cup pearled barley 1 3½–4-lb. chicken Kosher salt, freshly ground black pepper 3 garlic cloves, peeled, left whole 3 sprigs thyme 1 bay leaf 1 tablespoon olive oil 1/4 cup brandy or dry white wine 3 carrots, sliced 3" thick 2 leeks, whites and light greens only, trimmed, sliced 3" thick 1 bunch peeled whole baby turnips or one larger turnip (about 6 oz.), peeled, cut into 1" wedges 1 tablespoon chopped fresh chives Preparation: Cook barley according to package directions. Drain and set aside. Season chicken inside and out with salt and pepper. Place garlic, thyme, and bay leaf inside chicken. In a Dutch oven or cast-iron pot, heat oil over medium-high heat. Pat chicken dry and place it breast side down in pot. Cook until browned, 5–7 minutes per side, then transfer chicken to a plate. Pour brandy into pot and scrape up any browned bits from bottom of pan. Add carrots, leeks, and turnips and nestle chicken among vegetables. Add 3 cups water and bring to a boil. Reduce heat to low and cook, covered, until thighs pull easily away from the bone, 45–55 minutes. Remove chicken from pot and gently spoon out vegetables. Skim any foam or fat from broth and strain through a fine-mesh sieve lined with paper towels. Stir in barley to warm; season with salt and pepper. Serve topped with chives. Recipe and photo from

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