Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken with porcini, cinnamon and barley. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Chicken with Porcini, Cinnamon and Barley is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Chicken with Porcini, Cinnamon and Barley is something that I have loved my entire life. They’re nice and they look fantastic.
Simmering chicken thighs in water provides the stock for this chicken soup with barley, vegetables, and plenty of seasoning. Executive chef Marcel Vigneron is making a delicious chicken dish and pairing it with charred carrots. Get more Home & Family Recipes here.
To get started with this recipe, we must prepare a few components. You can cook chicken with porcini, cinnamon and barley using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Chicken with Porcini, Cinnamon and Barley:
- Prepare 6 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)
- Prepare 1/2 white onion, peeled and diced
- Make ready 2 cloves garlic, peeled and finely diced
- Prepare 2 tsps olive oil
- Make ready 1 Tbsp chopped sage
- Get 1 tsp chopped thyme leaves
- Make ready 1/2 cinnamon stick
- Get 4 slices bacon, finely chopped
- Take 1/3 cup dried porcini mushrooms
- Take 1 cup barley
- Prepare 2 cups boiling water
Remove from heat and stir in cinnamon and Ā¾ of the apple. Serve topped with remaining apple and extra cinnamon. This chicken and barley stew falls smack dab into the middle of the comfort food category. And while comfort food often involves butter, cheese and bacon, this stew actually wears the "healthy" label proudly.
Steps 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.
From the vegetables to the chicken to the barley, there's a ton of hearty goodness in each. Dried porcini give an earthy, punch to this Italian classic. Although it tastes great hot from the oven, the fennel-and-mushroom combination mellows beautifully overnight. Every time I hear the words Cinnamon Chicken I am reminded of the tv series Little House on the Prairie and the famous episode where Nellie asks Laura to help her cook Almanzo's favorite meal. Laura is jealous of Nellie and replaces the cinnamon with tons of black pepper.
So that is going to wrap it up with this special food chicken with porcini, cinnamon and barley recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
