Barley Chicken Casserole

Servings

4

Ingredients

• 4 slices bacon, fat removed and meat finely chopped
• 1 onion, thinly sliced
• 2 carrots, diced
• 12 button mushrooms, quartered
• 2 1/2 cups chicken stock
• 1 cup barley
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 teaspoon dried parsley
• 1 bay leaf, crushed
• ground black pepper to taste
• 1 green pepper, chopped
• 4 dark meat chicken pieces

Instructions

1. Preheat oven to 190°C.
2. In a large skillet, fry bacon until browned. Reserve bacon fat for sautéing chicken later. Add onions and carrots to skillet and sauté 2 minutes. Add mushrooms, stock, barley, thyme, marjoram, parsley, bay leaf and pepper to taste. Mix all together and spread mixture in a 9x13 inch baking dish. Add green pepper on top and stir to settle.
3. Heat reserved bacon fat in skillet and brown chicken. Place browned chicken on top of barley mixture, cover baking dish and bake in the preheated oven for 1 hour and 10 minutes.