Serve this one-pot complete meal in shallow bowls, ladling the rich broth over the tender chicken, vegetables, and grains. We call for whole-grain hulled—sometimes labeled hull-less—barley here. Pearled barley is not ideal for this dish; while tasty, it is not a whole grain, and it would overcook as the chicken simmers. If you can’t find hulled barley, you can use wheat berries, spelt, whole-grain (not pearled) farro, or rye berries. Toasting the grains first delivers deep, malty flavor; it’s worth the extra few minutes to get that extra depth.
1 cup uncooked whole-grain hulled barley
1 tablespoon olive oil
1 (3 1/2- to 4-lb.) whole chicken, trimmed of excess fat
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
8 green onions, cut into 1-in. pieces, light- and dark-green parts divided
3 tablespoons minced peeled fresh ginger
10 medium garlic cloves, smashed
2 cups unsalted chicken stock (such as Swanson)
3 tablespoons white miso
2 1/2 tablespoons rice vinegar
3 heads baby bok choy (about 1 lb.), halved lengthwise
1/4 cup fresh cilantro leaves
Est. added sugars 0g
How to Make It
Preheat oven to 375°F.
Heat a Dutch oven over medium-high. Add barley to dry pan; cook 8 minutes or until deeply browned. Remove from pan.
Add oil to pan; swirl. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan, breast side down; cook 6 minutes. Carefully turn chicken over; cook 4 minutes. Remove from pan.
Add light-green onion parts, ginger, and garlic to pan; cook 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, stock, miso, and vinegar. Bring to a boil, stirring to dissolve miso and loosen browned bits. Add barley and chicken to pan. Cover and bake at 375°F for 45 minutes.
Arrange bok choy halves around chicken; cover and bake at 375°F for 15 more minutes. Uncover, and sprinkle dark-green onion parts and cilantro over chicken mixture.
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