Easiest Way to Prepare Homemade Chicken with Porcini, Cinnamon and Barley

Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chicken with porcini, cinnamon and barley. One of my favorites food recipes. For mine, I will make it a 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 foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Chicken with Porcini, Cinnamon and Barley is something that I have loved my entire life.

Simmering chicken thighs in water provides the stock for this chicken soup with barley, vegetables, and plenty of seasoning. Executive chef Marcel Vigneron is making a delicious chicken dish and pairing it with charred carrots. Chicken, Wild Mushroom and Roasted-Garlic Sauté. Try this delicious chicken with porcini mushrooms recipe.

To get started with this particular recipe, we must prepare a few components. You can cook 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:

1. Get 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)
2. Prepare 1/2 white onion, peeled and diced
3. Take 2 cloves garlic, peeled and finely diced
4. Get 2 tsps olive oil
5. Make ready 1 Tbsp chopped sage
6. Get 1 tsp chopped thyme leaves
7. Make ready 1/2 cinnamon stick
8. Take 4 slices bacon, finely chopped
9. Get 1/3 cup dried porcini mushrooms
10. Get 1 cup barley
11. Make ready 2 cups boiling water

On those cold nights when I can't seem to get the chill out of my bones, I love making soup. Using barley in your chicken soup makes for a more nutritious dish than chicken noodle soup. Barley has a ton of fiber, which helps with weight loss and digestion. Pan seared steak is then oven roasted to juicy perfection, topped with a porcini mushroom and herb compound butter and caramelized onions!

Instructions to make Chicken with Porcini, Cinnamon and Barley:

1. 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.
2. 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
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Barley has a ton of fiber, which helps with weight loss and digestion. Pan seared steak is then oven roasted to juicy perfection, topped with a porcini mushroom and herb compound butter and caramelized onions! No need to go to an expensive steakhouse, you can have restaurant quality pan seared steak at home for a fraction of the price! The secret is in the pan. 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.

So that is going to wrap it up with this exceptional food chicken with porcini, cinnamon and barley recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!