Om nom nom via William Sonoma’s One Pot of the Day cookbook.
- ½ cup pearl barley
- 1 tbsp olive oil
- 4 skin-on, bone-in chicken thighs
- 1 tbsp chopped fresh rosemary
- salt and freshly ground pepper
- 1 celery rib, chopped
- 2 tbsp chopped yellow onion
- 1 clove garlic, minced
- ¼ cup pine nuts
- ½ lb cremini mushrooms, thinly sliced
- ¼ cup chicken broth
- 2 green onions, white and tender green parts, chopped
- Preheat the oven to 400 degrees F.
- Bring a saucepan of salted water to a boil. Add the barley, reduced heat to low, cover, and simmer until the barley is tender, about 45 minutes. Drain in a coarse-mesh sieve.
- Meanwhile, season the chicken with the rosemary, ½ tsp salt, and ½ tsp pepper. In a large, heavy ovenproof pot, warm the oil over medium-high heat. Add the chicken thighs, skin side down, and cook, turning once, until golden brown, 8-10 minutes total. Transfer the chicken to a plate.
- Pour off all but 1 tbsp fat from the pan and add the celery, yellow onion, garlic, and pine nuts. Saute until the vegetables are soft, about 2 minutes. Stir in the barley, mushrooms, and broth. Adjust the seasoning, and return the chicken to the pot.
- Bake, uncovered, until the mushrooms are tender and the chicken meat slips easily from the bones, 15-20 minutes. During last 5 minutes, sprinkle with the green onions. Serve directly from the pot.