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      Title: Slow-Cooker Dijon Chicken With Barley & Mushrooms
 Categories: Poultry, Grains, Dairy, Vegetables, Herbs
      Yield: 6 Servings

  1 1/2 c  Pearled barley
      1 lb Crimini mushrooms; sliced
      1 lb Chicken thighs; boned,
           - skinned
      4 c  Chicken broth
    1/4 c  Lemon juice
    1/4 c  Dry white wine
      6 cl Garlic; smashed & chopped
      4    Thyme sprigs (2 ts);
           - 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 Box frozen peas
    1/4 c  Sour cream
      2    Heaping tablespoons smooth
           - Dijon mustard; more to
           - taste
    1/2 c  Fresh tarragon or dill;
           - chopped, to taste
           Parmesan; grated, to serve

  In a 6 to 8 qt 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.

  Recipe by Sarah DiGregorio

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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