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Recipes

Herb-Basted Chicken with Pearl Barley, Bacon, and Root Vegetable Pilaf

By Michael SchlowPhotography by Mark Thomas
Image may contain Plant Supper Dinner Food Meal and Pork

Recipe information

  • Yield

    4 Servings

Ingredients

Pilaf

2

cups water

1

/2 teaspoon salt

1

cup pearl barley, rinsed, drained

6

ounces bacon, diced

1

shallot, minced

1

1/4 cups 1/4- to 1/3-inch cubes peeled root vegetables (such as celery root, carrot, turnip, rutabaga, and/or butternut squash)

Pinch of sugar

2

teaspoons fresh lemon juice

1

/2 teaspoon chopped fresh thyme

1

/2 teaspoon chopped fresh rosemary

Chicken

6

tablespoons canola oil

4

large chicken breast halves with skin and bones

2

tablespoons (1/4 stick) butter

1

/2 teaspoon chopped fresh thyme

1

/2 teaspoon chopped fresh rosemary

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Preparation

  1. Pilaf

    Step 1

    Bring 2 cups water and salt to boil in medium saucepan. Mix in barley. Cover pan, reduce heat to medium, and simmer until barley is tender, about 30 minutes. Drain barley.

    Step 2

    Sauté bacon in large pot over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels. Pour off all but 2 tablespoons drippings from pot. Add shallot; stir 30 seconds. Add cubed vegetables and sugar; sauté 6 minutes. Add barley, lemon juice, and herbs; stir 2 minutes. Mix in bacon; season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature. Cover and place in oven to rewarm while chicken roasts, adding water by tablespoonfuls to moisten if dry.)

  2. Chicken

    Step 3

    Preheat oven to 350°F. Heat oil in large ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken, skin side down, in skillet. Cook until skin browns, about 7 minutes. Add butter and herbs to skillet; stir to blend. Turn chicken skin side up. Place skillet in oven; roast chicken until cooked through, basting occasionally with herb butter, about 20 minutes.

    Step 4

    Divide pilaf among 4 plates; top with chicken. Spoon pan juices over.

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