The Food Issue
2015
Grains
West
32
Provençale Chicken
and Barley
The herbs in an Herbes de Provence
blend are those typically used
in southern French cooking. The
combination of herbs will vary by cook,
but often includes rosemary, savory and
thyme, with marjoram, sage, lavender
and fennel sometimes in the mix as well.
Ingredients
3 tsp (15 mL)
Herbes de Provence, divided
1 tsp (5 mL)
grated lemon rind
1 tsp (5 mL)
Dijon mustard
2 Tbsp (30 mL)
fresh lemon juice, divided
1 Tbsp (15 mL)
canola oil
6
large chicken thighs, bone-in,
skin removed
2
large carrots, thinly sliced
1
zucchini, chopped
1
small onion, diced
1 cup (250 mL)
pot or pearl barley
2
garlic cloves, minced
¼ tsp (1 mL)
salt
2 cups (500 mL)
reduced-sodium
chicken broth
Instructions
Preheat oven to 325°F (160°C).
In a small bowl, whisk together 1 tsp
(5 mL) Herbes de Provence, lemon rind,
mustard, 1 Tbsp (15 mL) lemon juice
and oil. Brush mixture over chicken. Set
chicken pieces aside to marinate in the
fridge for 30 minutes.
In a 3-quart (3-L) casserole dish with
a lid, place carrots, zucchini, onion,
barley, garlic, salt, broth, and remaining
2 tsp (10 mL) Herbes de Provence
and 1 Tbsp (15 mL) lemon juice. Stir
to combine. Cover and bake for 30
minutes.
Remove from oven, and place chicken
on top of the barley-vegetable mixture.
Cover and bake until chicken is cooked,
barley and vegetables are tender, and
most of the liquid is absorbed—about
1 hour.
Makes 6 servings.
Nutritional Information (per serving):
Calories:
346
Protein:
34 g
Carbohydrate:
32 g
Fibre:
7 g
Sugars:
3 g
Fat:
9 g
Saturated Fat:
2 g
Trans Fat:
0.2 g
Cholesterol:
125 mg
Sodium:
482 mg
Potassium:
687 mg
