Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chicken with porcini, cinnamon and barley. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Chicken with Porcini, Cinnamon and Barley is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Chicken with Porcini, Cinnamon and Barley is something that I’ve loved my whole life. They’re nice and they look fantastic.
Pour over the chicken, parsnip and pear. Stir in the garlic and barley, ensuring the barley is well-coated. Add the stock and a little salt.
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.
The ingredients needed to make Chicken with Porcini, Cinnamon and Barley:
- Make ready 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)
- Prepare 1/2 white onion, peeled and diced
- Get 2 cloves garlic, peeled and finely diced
- Get 2 tsps olive oil
- Make ready 1 Tbsp chopped sage
- Get 1 tsp chopped thyme leaves
- Take 1/2 cinnamon stick
- Get 4 slices bacon, finely chopped
- Make ready 1/3 cup dried porcini mushrooms
- Take 1 cup barley
- Make ready 2 cups boiling water
Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. Remove from heat and stir in cinnamon and ¾ of the apple. Serve topped with remaining apple and extra cinnamon. In the same skillet, wilt the shallots in the remaining butter.
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.
Add the fresh mushrooms and the porcini and cook until all the liquid has evaporated and the mushrooms are beginning to brown. It's a wonderful stewed chicken dish that's very good served over couscous or rice. Every time I hear the words Cinnamon Chicken I am reminded of the tv series Little House on the Prairie and the famous episode where Nellie asks Laura to help her cook Almanzo's favorite meal. Laura is jealous of Nellie and replaces the cinnamon with tons of black pepper. Dried porcini give an earthy, punch to this Italian classic.
So that is going to wrap it up for this exceptional food chicken with porcini, cinnamon and barley recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
