Instructions:

Preheat oven to 350.

Heat 1 teaspoon olive oil in a non-stick skillet, over medium-high heat. Add chicken, skin side down, and brown for about 5 minutes. Turn chicken and brown the other side for 5 minutes. Remove from heat.

Meanwhile, heat remaining teaspoon olive oil to a medium saucepan; add onion, carrots, celery and garlic. Sauté until vegetables have softened. Add chicken stock, barley and poultry seasoning to vegetables. Heat mixture until boiling. Pour hot mixture into 1.5 quart casserole or 9 x 9-inch baking dish. Arrange chicken thighs atop mixture. Bake, covered, for 1 hour or until barley and chicken are tender. Sprinkle with parsley.

Preparations:

Bake, Stovetop

Notes:

2009, 2015
Core, once chicken skin is removed.