Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken with porcini, cinnamon and barley. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Chicken with Porcini, Cinnamon and Barley is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Chicken with Porcini, Cinnamon and Barley is something that I have loved my whole life.
This is a recipe that I created while working at a flight kitchen. We had cinnamon in the spice collection that nobody used for anything, so I decided to try it on chicken and the flight crews and my family loved it!" barley with-porcini-mushroom nutrition facts and nutritional information. The Best Dried Porcini Mushrooms Recipes on Yummly
To begin with this particular recipe, we must prepare a few ingredients. You can cook chicken with porcini, cinnamon and barley using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chicken with Porcini, Cinnamon and Barley:
- Take 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)
- Make ready 1/2 white onion, peeled and diced
- Prepare 2 cloves garlic, peeled and finely diced
- Prepare 2 tsps olive oil
- Prepare 1 Tbsp chopped sage
- Take 1 tsp chopped thyme leaves
- Get 1/2 cinnamon stick
- Make ready 4 slices bacon, finely chopped
- Get 1/3 cup dried porcini mushrooms
- Get 1 cup barley
- Make ready 2 cups boiling water
With this chicken recipe, you could try duck legs instead of chicken. Smoky tomato, pearl barley and chicken soup with parmesan. Using kitchen shears, cut out the backbone of the chicken. Thoroughly coat the chicken with the porcini powder.
Instructions 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.
Run a little under the skin but most of it should on the skin. Place the cookie sheet in the fridge uncovered overnight. Spiced Chicken with Smoky Beans and Stuffed Potatoes. Chargrilled Tiger Prawns Wagyu Beef with Roasted Bone Marrow Pine Nut and Cinnamon Kofta. Ox Tongue in Apple Dough with Porcini Mushrooms.
So that’s going to wrap it up for this exceptional food chicken with porcini, cinnamon and barley recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
