Chicken, Mushroom, & Barley Casserole

Om nom nom via William Sonoma’s One Pot of the Day cookbook.

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  • 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
  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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