Name: Orange Barley Chicken
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 1 cup all-purpose flour -; 1 teaspoon celery salt -; 1/2 teaspoon pepper -; 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed -; 2 teaspoons olive oil -; 1 medium onion, thinly sliced -; 1 tablespoon butter -; 3 cups reduced-sodium chicken broth -; 3 cups orange juice -; 2 medium parsnips, peeled and chopped -; 1-1/2 cups medium pearl barley -; 1-1/2 cups sliced fresh mushrooms -; 1-1/2 cups fresh baby carrots -; 2 bay leaves -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Orange Barley Chicken

1. 1 cup all-purpose flour -

2. 1 teaspoon celery salt -

3. 1/2 teaspoon pepper -

4. 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed -

5. 2 teaspoons olive oil -

6. 1 medium onion, thinly sliced -

7. 1 tablespoon butter -

8. 3 cups reduced-sodium chicken broth -

9. 3 cups orange juice -

10. 2 medium parsnips, peeled and chopped -

11. 1-1/2 cups medium pearl barley -

12. 1-1/2 cups sliced fresh mushrooms -

13. 1-1/2 cups fresh baby carrots -

14. 2 bay leaves -

How to cook deliciously - Orange Barley Chicken

1. Stage

In a large bowl, combine the flour, celery salt and pepper. Add chicken, a few pieces at a time; turn to coat.

2. Stage

In a Dutch oven, brown chicken in oil in batches. Remove and keep warm. In the same pan, saute onion in butter until tender. Add the broth, orange juice, parsnips, barley, mushrooms, carrots, bay leaves and chicken. Bring to a boil. Reduce heat; cover and cook for 45-50 minutes or until barley is tender, turning chicken occasionally.

3. Stage

Transfer chicken to a plate. When chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to Dutch oven.

4. Stage

Remove from the heat; let stand for 5 minutes. Discard bay leaves.