Ingredients
| 1 cup chopped onion |
| 3/4 cup chopped carrots |
| 3/4 cup water |
| 1/2 cup pearl barley |
| 1-1/2 teaspoons instant chicken bouillon granules |
| 1/2 teaspoon poultry seasoning |
| 1 clove garlic, minced |
| 4 chicken thighs, skinned (1-1/2 pounds total) |
| 2 tablespoons fresh snipped parsley |
Preparation
| In a medium saucepan combine onion, carrots, water, barley, bouillon granules, poultry seasoning, and garlic. Heat mixture to boiling. |
| Pour hot mixture into a 1-1/2-quart casserole. Arrange chicken thighs atop mixture. |
| Bake, covered, in a 350 degree F. oven for 1 hour or until barley and chicken are tender. Sprinkle with parsley. |
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