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Chicken with Porcini, Cinnamon and Barley

Before you jump to Chicken with Porcini, Cinnamon and Barley recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Within the Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly when they are not operating as effectively as they should. If you're in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electrical power. Maintaining the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to go as often.

From the above it should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Green living is something we can all do, without difficulty. It's related to being functional, usually.

We hope you got benefit from reading it, now let's go back to chicken with porcini, cinnamon and barley recipe. To cook chicken with porcini, cinnamon and barley you only need 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Chicken with Porcini, Cinnamon and Barley:

Use 6 of chicken thighs (about 1 1/2 lbs of chicken; I used skinless but will use skin-on next time and make sure that I cook the chicken until the skin is really crispy).
Use 1/2 of white onion, peeled and diced.
Use 2 cloves of garlic, peeled and finely diced.
Use 2 of tsps olive oil.
Get 1 Tbsp of chopped sage.
Take 1 tsp of chopped thyme leaves.
Take 1/2 of cinnamon stick.
Get 4 slices of bacon, finely chopped.
You need 1/3 cup of dried porcini mushrooms.
Use 1 cup of barley.
Take 2 cups of boiling water.

Instructions to make Chicken with Porcini, Cinnamon and Barley:

Put the dried mushrooms and the cinnamon stick in a bowl. Pour the boiling water over and set aside for at least 30 minutes. I typically do this type of thing in the morning when I am making coffee and then put it in the fridge until I need it at dinner time..
Put the barley in a large bowl and cover it with cold water, set aside for about 30 minutes as well. Can also be done in the morning as above. After 30 minutes, rinse the barley very well and put it in a large pan, covered with new water. Bring to a boil, lower heat and cook for 25 minutes. remove from the heat, cover and set aside while you make the chicken. If using pearl (also called soup) barley, skip this step as it needs less cooking time than the hulled barley I used and just add it as is.
Put the olive oil, bacon, garlic and onion in a large skillet. Turn the heat to medium-low and cook until the bacon has rendered its fat and the onion is translucent, stirring from time to time, about 3 minutes..
Raise heat to medium. Add the chicken to the pan and salt well. Sprinkle with half of the thyme and sage. Sear for a couple of minutes to brown and then turn the chicken, scraping up all the pieces of onion, bacon and garlic to the top so that they don't burn, and salt again. Sprinkle over the remaining thyme and sage. Cook for an additional couple of minutes to brown the other side of the chicken as well..
While the chicken is browning, remove the cinnamom stick and the mushrooms from the mushroom soaking water. Discard the cinnamon stick. Remove any tough or hard pieces from the mushrooms and discard. Chop the remainder. Strain the mushroom stock through a coffee filter and reserve..
Lower the heat, remove the chicken to a plate and add the drained barley as well as the chopped mushrooms to the pan in its place. Stir the barley and mushrooms together with the pan juices, bacon and onion..
Place the chicken pieces back on top of the barley. Pour over the mushroom stock, cover the pan and cook for 15 to 20 minutes until the chicken is cooked through and the barley is tender but not mushy. Check barley for salt before serving..

Stir and place the chicken thighs on top. This Smothered Chicken and Barley is a Moroccan spiced, juicy one pan meal made with vegetables simmered with spices like cinnamon, chili, cumin and mint. Nutritious barley, tomatoes, bell peppers and onions round out this all in one dinner. I give you two cooking methods, one pan stovetop and as a baked casserole to choose from. The Best Pearl Barley Chicken Casserole Recipes on Yummly

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