Garlic Chicken with Barley
With hearty barley and sweet green peas, so evocative of spring, this meal straddles the seasons beautifully: It's hearty and satisfying, but full of fresh promise for the warm days to come.This recipe originally appeared in "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."
- Total Time:
- Servings: 4
Photography: Christina Holmes
- 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
- Coarse salt and freshly ground pepper
- 2 tablespoons olive oil
- 2/3 cup pearl barley
- 1 1/2 cups low-sodium chicken broth
- 1/4 cup white wine
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 1 1/2 cups frozen peas, thawed
- 2 teaspoons chopped fresh tarragon
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.
A good rule of thumb is to cook with a wine you'd like to drink. A dry Sauvignon Blanc works here and would make a crisp accompaniment to the meal as well. For an alcohol-free version, substitute low-sodium chicken broth.