Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, chicken with porcini, cinnamon and barley. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Chicken with Porcini, Cinnamon and Barley is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Chicken with Porcini, Cinnamon and Barley is something that I have loved my entire life. They are nice and they look fantastic.

Great recipe for Chicken with Porcini, Cinnamon and Barley. I based this recipe on an Ottolenghi one but felt that I wanted something more chewy Place the chicken pieces back on top of the barley. Chicken breasts baked with cinnamon and other seasonings. This is a recipe that I created while working at a flight kitchen.

To begin with this particular recipe, we have to first prepare a few components. You can have chicken with porcini, cinnamon and barley using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Chicken with Porcini, Cinnamon and Barley:

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

Rich, warm spices like cinnamon and cumin compliment. Pistachio-Crusted Chicken with Warm Barley Salad. Barley and pistachios give this healthy chicken recipe a double dose of nutty flavor. Dried porcini give an earthy, punch to this Italian classic.

Steps 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.
8. Ready to serve and ENJOY!

Barley and pistachios give this healthy chicken recipe a double dose of nutty flavor. Dried porcini give an earthy, punch to this Italian classic. Although it tastes great hot from the oven, the fennel-and-mushroom combination mellows beautifully. Barley and Mushrooms with Greek Yogurt. Cut chicken into bite-size pieces and season with salt and pepper.

So that’s going to wrap this up with this special food chicken with porcini, cinnamon and barley recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!