Herbed Chicken with Roast Vegetable Barley

  • Yield 4 servings


1 large sweet potato, peeled and cut into 1/2 " dice
1 medium turnip, peeled and cut into 1/2 " dice
1 small onion, diced
1/2 teaspoon kosher salt
1/2 teaspoon sugar
3 tablespoons olive oil, divided
2 cups chicken broth
1 cup quick cooking pearl barley
1/2 cup apple cider or apple juice
1/4 cup dried cranberries
8 -- skinless chicken thighs
-- salt and freshly ground pepper
1/4 cup dry white wine
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried rosemary
1/4 cup butter
Rosemary or thyme sprigs for garnish (optional)


In a large mixing bowl, toss diced sweet potato, turnip and onion with kosher salt, sugar and 2 tablespoons olive oil. Spread onto a large cookie sheet that has been lined with non-stick foil. Place in preheated 425 degree oven for 20 minutes until golden brown. While vegetables are roasting, prepare barley. In a medium saucepan, bring chicken broth to a boil. Add barley and reduce heat to simmer for 10 minutes. Remove vegetables from oven and reduce oven temperature to 350 degrees. Place roasted vegetables and barley in a large mixing bowl. Add apple cider or juice and dried cranberries. Toss to combine. Heat remaining 1 tablespoon olive oil in a large skillet over medium high heat. Season chicken thighs with salt and pepper and add to skillet; brown for about 3 minutes on each side. Place chicken thighs around the edges of a large casserole or baking dish. Spoon barley vegetable mixture into the center. Pour wine into the same skillet that was used for browning chicken and bring to a boil. Add herbs. Cook and stir for about one minute, lower heat, then stir in butter until melted. Drizzle herb butter mixture over chicken and barley in casserole. Place in oven; bake for 30 – 40 minutes until chicken is cooked and tender when pierced with a fork. Garnish with fresh rosemary or thyme sprigs if desired. Serves 4.



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