Subj : Odds & Sods Leftovers 02
To   : All
From : Dave Drum
Date : Sun Nov 03 2024 15:58:00

72 of 74
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooker Dijon Chicken w/Barley & Mushrooms
 Categories: Poultry, Grains, Mushrooms, Herbs, Wine
      Yield: 7 servings
 
  1 1/2 c  Pearled barley
      1 lb Sliced cremini mushrooms
      1 lb Boneless, skinless chicken
           --thighs
      4 c  Chicken broth
    1/4 c  Lemon juice
    1/4 c  Dry white wine
      6 cl Garlic; smashed, chopped
      4    Thyme sprigs; leaves picked
           +=OR=+
      1 ts Dried thyme
      2 ts Coarse kosher salt
      1 ts Onion powder
    1/2 ts Red-pepper flakes
           Black pepper
     10 oz Bag frozen peas
    1/4 c  Crème fraîche or sour cream
      2 tb (heaping) smooth Dijon
           - mustard; more to taste
    1/2 c  Chopped fresh tarragon or
           - dill; to taste
           Grated Parmesan; to serve
 
  In a 6 to 8 quart slow cooker, combine the barley,
  mushrooms, chicken, chicken broth, lemon juice, white
  wine, garlic, thyme, salt, onion powder, red-pepper
  flakes and several generous grinds of black pepper. Stir
  to combine, then cook for 3 hours on high.
  
  At first it will seem like there is too much liquid, but
  the dish will thicken as it cools, and as you stir. Stir
  in the frozen peas and let them heat through, about 2
  minutes.
  
  In a small bowl, stir together the crème fraîche and
  mustard, then fold it into the barley mixture. The
  chicken thighs should be falling apart; break them into
  coarse chunks with a spatula. Taste and add more mustard
  for a stronger flavor, if desired. Stir in the chopped
  tarragon and serve. Pass Parmesan at the table for
  topping.
  
  By: Sarah DiGregorio
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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