Braised Rosemary Chicken & Vegetables

Ingredients

• ½ cup pearl barley
• 1 medium onion, cut in half and sliced medium thick
• 5 cloves garlic, chopped
• 4 skinless chicken thighs, skin removed
• 1 medium red bell pepper, cut in 1 inch squares
• 1 cup carrots,sliced medium thick
• 2 cups crimini mushrooms, sliced medium thick
• 1 TBS tomato paste
• 2 cups + 1 TBS chicken broth
• 1 TBS fresh lemon juice
• 2 TBS fresh rosemary, chopped
• 2 TBS fresh thyme, chopped
• 15 oz can navy beans, drained
• Salt & pepper to taste

Directions

1. Soak barley in a bowl of water while preparing rest of ingredients.
2. Chop and cut onion, garlic, bell pepper, carrots and mushrooms. Strain barley and discard water.
3. Heat 1 TBS broth in a medium size braising pan or wide soup pot. Healthy Sauté onion in broth for 3-4 minutes over medium heat stirring frequently.
4. Add garlic, bell pepper, carrots, barley and mushrooms. Continue to sauté for another 5 minutes stirring. Place chicken thighs on top of vegetables.
5. In a separate small bowl mix tomato paste with broth and lemon juice, and pour over chicken and vegetables.
6. Bring to a boil and reduce heat to low. Cover, and simmer for about 35 minutes.
7. Add beans, herbs, salt and pepper and continue to cook for another 5 minutes or until chicken and vegetables are tender. This is our Stovetop Braising cooking method.

Nutrition Highlights

Serving Suggestions

• Sauteed Greens

Foods in This Recipe