After a week of traveling and flying and driving I can’t be much happier to be home. I enjoyed a quick trip to D.C. for work (we has some AMAZING Indian food there at the Bombay Club and a fantastic sunday at DBGB), and a few beautiful days at the beach with the family (enjoyed lots of great seafood and a killer breakfast at the Doughnut Hole). But as much fun as I had, after a full week of travel I’m a bit stuffy and was very ready to be home. Now that the hubs and our furry kids are all happily settled back at the house, some hardy and healthy comfort food was in order.
With a huge carton of mushrooms from Costco and a desire to create something both healthy and hardy, I created a garlic, mushroom, chicken and barley casserole. I wasn’t sure if the hubs would like the barley or not, but he loved it. The leftovers will make great lunches for the week, too. This is definitely a great fall dish.
Garlic Mushroom Chicken with Barley
3 Tbs olive oil
3 Tbs flour
1 sweet onion, chopped
3 sprigs rosemary
1 Tbs chopped fresh parsley
¼ c fresh basil, chopped
Dash fresh oregano
Heavy dash black pepper
4 c water
12 oz baby portabella mushrooms, sliced
1 head garlic, peeled
1 ¼ c white wine
1 c barley
1 c green peas
2 chicken breast
Pre-heat oven to 400ᵒ.
In a cast iron Dutch oven, over medium heat, combine the oil and flour to create a rue. Cook, stirring regularly, until the rue turns a medium brown and smells nutty. Add the onion and sauté for 5 to 10 minutes. Add the rosemary, parsley, basil, oregano and black pepper and cook for another 2-3 minutes. Slowly add the water, thoroughly mixing as you go. Add the mushrooms and garlic, continue to cook as the mixture thickens. Add in the wine, barley and green peas, mixing thoroughly.
Remove from heat and place the chicken on top of the mixture. Cover with the Dutch oven lid and bake for 45 minutes.
Remove from the oven and uncover, allow to cool for 10 minutes before serving.
4 Servings: 1 serving (estimated) – 529 Calories, 12g Fat, 70g Carbs, 9g Fiber, 27g Protein