Food Recipes Chicken Thighs With Barley and Peas 3.3 (77) 4 Reviews This dish, which lands somewhere between a sauté and a stew, is the definition of homey and comforting. By Karen Rankin Karen Rankin Karen Rankin is a chef, recipe developer, and food stylist with over 25 years experience cooking, developing recipes, styling food, and entertaining guests at her table and in restaurants. During the past 11 years, Karen has been styling food for various publications such as Cooking Light, Southern Living, Eating Well, Real Simple. Real Simple's Editorial Guidelines Updated on September 3, 2022 Print Share Share Tweet Pin Email Hands On Time: 30 mins Total Time: 45 mins Yield: 4 Jump to Nutrition Facts Jump to recipe This recipe, inspired by the classic French comfort food, chicken fricassee, is typically a one-pot dish with chicken simmered in a rich sauce with potatoes or noodles. This modern version uses barley instead, which amps up its fiber and texture, while peas and carrots bring lots of color and sweetness. Make sure to take time cooking the chicken, because the skin needs to brown and get crispy in the skillet before adding broth. How to Buy the Best Chicken Possible, Despite All the Confusing Packaging Claims Ingredients 8 bone-in, skin-on chicken thighs ½ teaspoon black pepper 1 teaspoon kosher salt, divided 1 tablespoon olive oil 2 cups low-sodium chicken broth 1 8.8-oz package quick-cooking barley 2 tablespoons chopped fresh thyme, divided 1 ½ cups frozen peas, thawed Directions Preheat oven to 425°F. Season chicken with pepper and ¾ teaspoon salt. Heat oil in a large ovenproof skillet. Working in 2 batches, add chicken thighs, skin-side down. Cook, flipping once, until chicken is deeply browned and crisp, 5 to 6 minutes per side. Transfer to a plate. Repeat with remaining chicken thighs. Add broth, barley, 1 tablespoon thyme, and remaining ¼ teaspoon salt to skillet, stirring to submerge all the barley, and then bring to a boil. Return chicken to the skillet, skin-side up. Transfer skillet to the oven and bake until chicken is cooked through and barley is tender, 10 to 12 minutes. Transfer chicken to a plate and stir peas into the barley. Return the skillet to the oven and cook until peas are bright green and tender, about 3 minutes. Serve chicken over barley, topped with remaining 1 tablespoon thyme. Jennifer Causey Print Nutrition Facts (per serving) 512 Calories 15g Fat 56g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 512 % Daily Value * Total Fat 15g 19% Saturated Fat 4g 20% Cholesterol 99mg 33% Sodium 853mg 37% Total Carbohydrate 56g 20% Total Sugars 3g Protein 38g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.