Food & Cooking Recipes Garlic Chicken with Barley By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 16, 2015 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings: 4 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." Ingredients 1 whole chicken (3 ½ to 4 pounds), cut into 10 pieces Coarse salt and freshly ground pepper 2 tablespoons olive oil ⅔ cup pearl barley 1 ½ cups low-sodium chicken broth ¼ cup white wine 1 medium yellow onion, thinly sliced 4 garlic cloves, thinly sliced 1 ½ cups frozen peas, thawed 2 teaspoons chopped fresh tarragon Directions 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. Christina Holmes Cook's Notes The Right WineA 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. Print