Ginaki
08-24-2000, 06:11 AM
This is a recipe from the old selection plan.
8 chicken thighs, skinned and trimmed
1 cup chopped onion
1 cup uncooked pearl barley
2 garlic cloves, minced
3 cups chicken broth
1 - 141/2 oz can stewed tomatoes, undrained
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme
1/2 tsp. dried rosemary, crushed
1 small can sliced mushrooms
Coat a lrge non-stick skillet with cooking spray, place over medium heat until hot. Add chicken and cook 3 minutes on each side. Remove chicken and set aside. Add onions, barley, and garlic to skillet and saute 5 minutes. Add broth and rest of ingredients. Bring to a boil. Return chicken to skillet. Cover, reduce heat, and simmer for one hour, checking to be sure that all liquid has not evaporated.
I don't know the points, but you can weigh the chicken, and the barley counts as 3 points per cup.
Serve with a green veggie of your choice.
Really delicious.
If you don't like chicken thighs, use another cut of chicken.
8 chicken thighs, skinned and trimmed
1 cup chopped onion
1 cup uncooked pearl barley
2 garlic cloves, minced
3 cups chicken broth
1 - 141/2 oz can stewed tomatoes, undrained
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme
1/2 tsp. dried rosemary, crushed
1 small can sliced mushrooms
Coat a lrge non-stick skillet with cooking spray, place over medium heat until hot. Add chicken and cook 3 minutes on each side. Remove chicken and set aside. Add onions, barley, and garlic to skillet and saute 5 minutes. Add broth and rest of ingredients. Bring to a boil. Return chicken to skillet. Cover, reduce heat, and simmer for one hour, checking to be sure that all liquid has not evaporated.
I don't know the points, but you can weigh the chicken, and the barley counts as 3 points per cup.
Serve with a green veggie of your choice.
Really delicious.
If you don't like chicken thighs, use another cut of chicken.