Let's Dish: Chicken Barley Pilaf

October 26, 2013

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Recipe for Chicken Barley Pilaf

Difficulty: Moderate
Prep time: 15 minutes
Cook time: about 1 ½ hours (depending on the cut of the chicken used)
Serves: 4


48 oz. chicken broth
2 lbs. chicken legs, thighs, necks, gizzards, etc.
2 Tablespoons olive oil
1 1/2 cups diced onion
1 cup diced celery
1 cup diced carrots
2 minced garlic cloves
1 teaspoon ground black pepper
1 1/2 cups pearled barley
1/2 teaspoon rubbed sage
1/4 teaspoon dried thyme leaf
1 bay leaf


1. Combine broth and chicken in a medium sauce pan. Bring to a boil, reduce to a simmer, and cook until the meat is very tender. Remove from the broth, pull meat from the bones, and tear into small pieces. (For the gizzards, cut into dice.) Reserve broth and the meat which should be about 2 cups.

2. In a large sauce pan over moderate heat, sauté onions, celery, and carrots in olive oil until lightly browned and softened (about 5 minutes).

3. Add garlic and cook for another minute. Add reserved broth (should be about 4 ½ cups-if there is not enough, add water to make up the difference). Add ¼ teaspoon black pepper, barley, sage, thyme leaf, and bay leaf. Bring to a boil, reduce heat to a simmer, cover, and cook for about 40 minutes until the barley is tender.

4. Fold the reserved 2 cups of chicken meat in the cooked barley and continue cooking for 5 minutes.

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