Herb-Basted Chicken with Pearl Barley, Bacon, and Root Vegetable Pilaf

Herb-Basted Chicken with Pearl Barley, Bacon, and Root Vegetable Pilaf
Photo by Mark Thomas

Ingredients

  • 2 cups water
  • ½ teaspoon fresh rosemary
  • ½ teaspoon fresh rosemary
  • 1 ¼ cups root vegetables (such as celery root, carrot, turnip, rutabaga, and/or butternut squash)
  • 1 cup pearl barley
  • 1 shallot
  • 2 teaspoons fresh lemon juice
  • + 8 more ingredients
    • ½ teaspoon fresh thyme
    • 2 tablespoons butter
    • 1 sugar
    • 6 tablespoons canola oil
    • ½ teaspoon fresh thyme
    • 6 ounces bacon
    • ½ teaspoon salt
    • 4 large chicken breast halves with skin and bones

Bring 2 cups water and salt to boil in medium saucepan. Mix in barley. Cover pan, reduce heat to medium, and simmer until barley is tender, about 30 minutes. Drain barley. Sauté bacon in large pot over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels. Pour of...

View full recipe at Epicurious

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