Grilled Chicken With Barley Recipes

Steps:

• Season chicken with salt and pepper. In a 5- to 6-quart slow cooker with a browning option, brown chicken in oil, 8 to 10 minutes; transfer to a plate. (If your slow cooker doesn't have a browning option, just remove skin from the chicken.) Add barley, broth, wine, onion, and garlic to pot. Season with salt and pepper. Place chicken on top. Cover and cook on low until chicken is cooked through, 2 hours.
• Stir peas and tarragon into barley; season with salt and pepper; and transfer to a platter. Arrange chicken on bed of barley and serve.

Steps:

• VINAIGRETTE: Whisk oil, lemon juice, vinegar, mustard, seasonings, salt and pepper.
• CHICKEN: Marinate chicken using 2 TBSP (not all) of vinaigrette. Coat for 10 min and up to 8 hours if you want to prepare ahead. Grill chicken until done and cut into bite size pieces.
• SALAD: Cook barley in boiling water for 10 min; add green beans and cook until tender crisp and barley is tender for approx 10 minute (barley should cook 20 min total).
• Drain and toss with remaining vinaigrette.
• Add chicken cubes, tomatoes, onion and fresh basil. Toss to combine.
• Serve.

Steps:

• In a 6- to 8-quart slow cooker, combine the barley, mushrooms, chicken, chicken broth, lemon juice, white wine, garlic, thyme, salt, onion powder, red-pepper flakes and several generous grinds of black pepper. Stir to combine, then cook for 3 hours on high.
• At first it will seem like there is too much liquid, but the dish will thicken as it cools, and as you stir. Stir in the frozen peas and let them heat through, about 2 minutes.
• In a small bowl, stir together the crème fraîche and mustard, then fold it into the barley mixture. The chicken thighs should be falling apart; break them into coarse chunks with a spatula. Taste and add more mustard for a stronger flavor, if desired. Stir in the chopped tarragon and serve. Pass Parmesan at the table for topping.