Herb-Basted Chicken With Pearl Barley, Bacon, And Root Vegetable Pilaf Recipe

Name: Herb-Basted Chicken With Pearl Barley, Bacon, And Root Vegetable Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1/2 teaspoon salt; 1 cup pearl barley, rinsed, drained; 6 ounces bacon, diced; 1 shallot, minced; 1 1/4 cups 1/4- to 1/3-inch cubes peeled root vegetables (such as celery root, carrot, turnip, rutabaga, and/or butternut squash); Pinch of sugar; 2 teaspoons fresh lemon juice; 1/2 teaspoon chopped fresh thyme; 1/2 teaspoon chopped fresh rosemary; 6 tablespoons canola oil; 4 large chicken breast halves with skin and bones; 2 tablespoons (1/4 stick) butter; 1/2 teaspoon chopped fresh thyme; 1/2 teaspoon chopped fresh rosemary

Servings: persons

2 cups water
1/2 teaspoon salt
1 cup pearl barley, rinsed, drained
6 ounces bacon, diced
1 shallot, minced
1 1/4 cups 1/4- to 1/3-inch cubes peeled root vegetables (such as celery root, carrot, turnip, rutabaga, and/or butternut squash)
Pinch of sugar
2 teaspoons fresh lemon juice
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
6 tablespoons canola oil
4 large chicken breast halves with skin and bones
2 tablespoons (1/4 stick) butter
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary

1
Bring 2 cups water and salt to boil in medium saucepan. Mix in barley. Cover pan, reduce heat to medium, and simmer until barley is tender, about 30 minutes. Drain barley.
2
Saute bacon in large pot over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels. Pour off all but 2 tablespoons drippings from pot. Add shallot; stir 30 seconds. Add cubed vegetables and sugar; saute 6 minutes. Add barley, lemon juice, and herbs; stir 2 minutes. Mix in bacon; season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature. Cover and place in oven to rewarm while chicken roasts, adding water by tablespoonfuls to moisten if dry.)
3
Preheat oven to 350u00b0F. Heat oil in large ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken, skin side down, in skillet. Cook until skin browns, about 7 minutes. Add butter and herbs to skillet; stir to blend. Turn chicken skin side up. Place skillet in oven; roast chicken until cooked through, basting occasionally with herb butter, about 20 minutes.
4
Divide pilaf among 4 plates; top with chicken. Spoon pan juices over.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups water, 1/2 teaspoon salt, 1 cup pearl barley, rinsed, drained, 6 ounces bacon, diced, and more.

Yes, Herb-Basted Chicken With Pearl Barley, Bacon, And Root Vegetable Pilaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb-Basted Chicken With Pearl Barley, Bacon, And Root Vegetable Pilaf

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