Herb-Basted Chicken With Pearl Barley, Bacon, And Root Vegetable Pilaf
Serves: 3
Leila Emmerich
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
59
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Water1 tsp
Salt170 g
Bacon (diced)2 tsps
Lemon Juice (fresh)1 tsp
Thyme (chopped fresh)1 tsp
Rosemary (chopped fresh)6 tbsps
Canola Oil2 tbsps
Butter (1/4 stick)Directions:
1
Add cubed vegetables and sugar; sauté 6 minutes
2
For pilaf: Bring 2 cups water and salt to boil in medium saucepan
3
Mix in barley
4
Cover pan, reduce heat to medium, and simmer until barley is tender, about 30 minutes
5
Drain barley
6
Sauté bacon in large pot over medium heat until brown and crisp
7
Using slotted spoon, transfer bacon to paper towels
8
Pour off all but 2 tablespoons drippings from pot
9
Add shallot; stir 30 seconds
10
Add barley, lemon juice, and herbs; stir 2 minutes
11
Mix in bacon; season with salt and pepper
12
(Can be made 1 hour ahead
13
Let stand at room temperature
14
Cover and place in oven to rewarm while chicken roasts, adding water by tablespoonfuls to moisten if dry
15
) Bring 2 cups water and salt to boil in medium saucepan
16
Mix in barley
17
Cover pan, reduce heat to medium, and simmer until barley is tender, about 30 minutes
18
Drain barley
19
Sauté bacon in large pot over medium heat until brown and crisp
20
Using slotted spoon, transfer bacon to paper towels
21
Pour off all but 2 tablespoons drippings from pot
22
Add shallot; stir 30 seconds
23
Add cubed vegetables and sugar; sauté 6 minutes
24
Add barley, lemon juice, and herbs; stir 2 minutes
25
Mix in bacon; season with salt and pepper
26
(Can be made 1 hour ahead
27
Let stand at room temperature
28
Cover and place in oven to rewarm while chicken roasts, adding water by tablespoonfuls to moisten if dry
29
) For chicken: Preheat oven to 350°F
30
Heat oil in large ovenproof skillet over medium-high heat
31
Sprinkle chicken with salt and pepper
32
Place chicken, skin side down, in skillet
33
Cook until skin browns, about 7 minutes
34
Add butter and herbs to skillet; stir to blend
35
Turn chicken skin side up
36
Place skillet in oven; roast chicken until cooked through, basting occasionally with herb butter, about 20 minutes
37
Divide pilaf among 4 plates; top with chicken
38
Spoon pan juices over
39
Preheat oven to 350°F
40
Heat oil in large ovenproof skillet over medium-high heat
41
Sprinkle chicken with salt and pepper
42
Place chicken, skin side down, in skillet
43
Cook until skin browns, about 7 minutes
44
Add butter and herbs to skillet; stir to blend
45
Turn chicken skin side up
46
Place skillet in oven; roast chicken until cooked through, basting occasionally with herb butter, about 20 minutes
47
Divide pilaf among 4 plates; top with chicken
48
Spoon pan juices over