One pot mushroom & chicken with pearl barley rissotto
Chef Brandon Douglas
Est. Calorie per Serving: 435
12 oz. Skinless Chicken Thigh
2 tablespoons extra-virgin avocado oil
1 large onion, finely chopped
Kosher salt and freshly ground black pepper
1 pound mushrooms, sliced
1 1/2 cups pearl barley
4 sprigs fresh thyme
8 ounces carrots, finely chopped
3 cups lower-sodium vegetable broth
1 ounce Parmesan, grated (2/3 cup)
1 tablespoon sherry vinegar
1/4 cup chopped fresh flat-leaf parsley
Heat the avocado oil in a large skillet over medium-high heat. Lightly Season Chicken w/ salt & pepper to taste. Add the onions and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and adjust season to taste with salt and pepper.