Chicken, Mushroom and Barley Casserole

• pearl barley↗1⁄2 cup
• olive oil↗1 tablespoon
• skin-on bone-in chicken thighs↗4
• chopped fresh rosemary1 tablespoon
• salt↗
• fresh ground black pepper↗
• celery rib↗1

  chopped

• chopped yellow onions2 tablespoons
• garlic clove↗1

  minced

• pine nuts↗1⁄4 cup
• cremini mushroom↗1⁄2 lb

  thinly sliced

• chicken broth↗1⁄4 cup
• green onions↗2

  white and tender green parts, chopped

Step-by-step instructions

1. 1

   Preheat oven to 400 degrees.

2. 2

   Bring a saucepan of salted water to a boil.

3. 3

   Add the barley, decrease heat to low, cover, and simmer until the barley is tender, about 45 minutes.

4. 4

   Drain in a coarse-mesh sieve.

5. 5

   Meanwhile, season the chicken with the rosemary, ½ tsp salt, and ½ tsp pepper.

6. 6

   In a large, heavy ovenproof pot, warm the oil over med-high heat.

7. 7

   Add the chicken thighs, skin side down, and cook, turning once, until golden brown, 8-10 minutes total.

8. 8

   Transfer the chicken to a plate.

9. 9

   Pour off all but 1 T fat from the pan and add the celery, yellow onion, garlic, and pine nuts.

10. 10

    Saute until vegetables are soft, about 2 minutes.

11. 11

    Stir in the barley, mushrooms, and broth.

12. 12

    Adjust the seasoning, and return the chicken to the pot.

13. 13

    Bake, uncovered, until the mushrooms are tender and the chicken meat slips easily from the bones, 15-20 minutes.

14. 14

    During the last 5 minutes, sprinkle with the green onions.

15. 15

    Serve directly from the pot.