How to Make Quick Chicken with Porcini, Cinnamon and Barley

Hello everybody, it's Louise, welcome to my recipe page. Today, we're going to make a distinctive dish, Steps to Make Speedy Chicken with Porcini, Cinnamon and Barley. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Chicken with Porcini, Cinnamon and Barley, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken with Porcini, Cinnamon and Barley delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken with Porcini, Cinnamon and Barley is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Chicken with Porcini, Cinnamon and Barley using 11 ingredients and 7 steps. Here is how you cook it.

I based this recipe on an Ottolenghi one but felt that I wanted something more chewy and substantial than the orzo he used, hence my substitution of barley. I also added sage, which I thought would work well by adding additional woodsy notes to the dish. Last but not least, as I condensed the version down to my style of cooking, I made the recipe with chicken thighs on the stovetop for a quicker cooking time rather than the original version with a whole chicken and a lengthy oven cooking time; it is too early in the near-fall season to start doing that. This is yummy, with a really rich, complex broth - most of which got absorbed into the barley which was infinitely moreish. Even though this is essentially a one-pot meal (though I served it with roasted carrots on the side), it is delicious tasting enough that you could serve this as a lovely dinner party main course, maybe gilding the lily with some fresh mushrooms added along with the barley.

Ingredients and spices that need to be Prepare to make Chicken with Porcini, Cinnamon and Barley:

1. 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)
2. 1/2 white onion, peeled and diced
3. 2 cloves garlic, peeled and finely diced
4. 2 tsps olive oil
5. 1 Tbsp chopped sage
6. 1 tsp chopped thyme leaves
7. 1/2 cinnamon stick
8. 4 slices bacon, finely chopped
9. 1/3 cup dried porcini mushrooms
10. 1 cup barley
11. 2 cups boiling water

Instructions to make to make Chicken with Porcini, Cinnamon and Barley

1. 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.
2. 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
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

While this is in no way the end all be guide to cooking quick and easy lunches it is great food for thought. The stark reality is that this will get your creative juices flowing so you could prepare wonderful lunches for the family without the need to do too terribly much heavy cooking at the practice.

So that is going to wrap this up for this special food How to Make Favorite Chicken with Porcini, Cinnamon and Barley. Thank you very much for your time. I am sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!