Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, chicken with porcini, cinnamon and barley. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
A simple chicken and barley soup recipe. Chicken breasts baked with cinnamon and other seasonings. This is a recipe that I created while working at a flight kitchen.
Chicken with Porcini, Cinnamon and Barley is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Chicken with Porcini, Cinnamon and Barley is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have 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)
- Prepare 1/2 white onion, peeled and diced
- Take 2 cloves garlic, peeled and finely diced
- Prepare 2 tsps olive oil
- Get 1 Tbsp chopped sage
- Take 1 tsp chopped thyme leaves
- Take 1/2 cinnamon stick
- Get 4 slices bacon, finely chopped
- Make ready 1/3 cup dried porcini mushrooms
- Make ready 1 cup barley
- Prepare 2 cups boiling water
Porchetta with Pork, Fennel and Porcini Stuffing. Tender chicken and wholesome pearl barley with a light herby dressing make this a great low-calorie, low-fat weeknight dinner. When the pearl barley is soft, but still with a little bite, and most of the liquid has been absorbed, it's ready to serve. Season to taste and divide the risotto between two plates. barley with-porcini-mushroom nutrition facts and nutritional information.
Steps 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.
Monkfish With Wine Sauce and Mushrooms. In the same skillet, wilt the shallots in the remaining butter. Add the fresh mushrooms and the porcini and cook until all the liquid has evaporated and the mushrooms are beginning to brown. 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.
So that is going to wrap it up for this special food chicken with porcini, cinnamon and barley recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
