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Before you jump to Chicken with Porcini, Cinnamon and Barley recipe, you may want to read this short interesting healthy tips about Snacks that give You Power.
Healthy and balanced eating encourages a feeling of health and wellbeing. We are likely to feel way less gross after we increase our daily allowance of wholesome foods and lower our consumption of unhealthy foods. Eating more fresh vegetables helps you feel a lot better than eating a portion of pizza. Sometimes it’s tough to find healthy foods for something to eat between meals. Shopping for snacks can be a challenge because you have so many options. Here are a few healthy snacks that can be used when you need a fast pick me up.
One of the most popular snack foods is low fat yogurt. In fact, many individuals will substitute a container of yogurt for a healthy lunch-something we really do not recommend. Low fat yogurt would make a fantastic snack, however. Along with calcium, it is a good supply of protein and vitamin B. Yogurt is typically eaten to help preserve the digestive system since it is so easily digestible by many people. Yogurt combines wonderfully with nuts and seeds. It’s an uncomplicated way to reduce sugar while still enjoying a delicious snack.
You can find lots of healthy snack foods you can choose that do not involve a lot of preparation or searching. When you make the decision to be healthy, it’s uncomplicated to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to chicken with porcini, cinnamon and barley recipe. To make chicken with porcini, cinnamon and barley you only need 11 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Chicken with Porcini, Cinnamon and Barley:
- Prepare 6 chicken thighs (about 1 1/2 lbs of chicken; I used skinless but will use skin-on next time and make sure that I cook the chicken until the skin is really crispy)
- Use 1/2 white onion, peeled and diced
- Get 2 cloves garlic, peeled and finely diced
- Prepare 2 tsps olive oil
- Get 1 Tbsp chopped sage
- Use 1 tsp chopped thyme leaves
- Prepare 1/2 cinnamon stick
- Take 4 slices bacon, finely chopped
- You need 1/3 cup dried porcini mushrooms
- You need 1 cup barley
- Take 2 cups boiling water
Steps to make Chicken with Porcini, Cinnamon and Barley:
- Put the dried mushrooms and the cinnamon stick in a bowl. Pour the boiling water over and set aside for at least 30 minutes. I typically do this type of thing in the morning when I am making coffee and then put it in the fridge until I need it at dinner time.
- Put the barley in a large bowl and cover it with cold water, set aside for about 30 minutes as well. Can also be done in the morning as above. After 30 minutes, rinse the barley very well and put it in a large pan, covered with new water. Bring to a boil, lower heat and cook for 25 minutes. remove from the heat, cover and set aside while you make the chicken. If using pearl (also called soup) barley, skip this step as it needs less cooking time than the hulled barley I used and just add it as is
- Put the olive oil, bacon, garlic and onion in a large skillet. Turn the heat to medium-low and cook until the bacon has rendered its fat and the onion is translucent, stirring from time to time, about 3 minutes.
- Raise heat to medium. Add the chicken to the pan and salt well. Sprinkle with half of the thyme and sage. Sear for a couple of minutes to brown and then turn the chicken, scraping up all the pieces of onion, bacon and garlic to the top so that they don't burn, and salt again. Sprinkle over the remaining thyme and sage. Cook for an additional couple of minutes to brown the other side of the chicken as well.
- While the chicken is browning, remove the cinnamom stick and the mushrooms from the mushroom soaking water. Discard the cinnamon stick. Remove any tough or hard pieces from the mushrooms and discard. Chop the remainder. Strain the mushroom stock through a coffee filter and reserve.
- Lower the heat, remove the chicken to a plate and add the drained barley as well as the chopped mushrooms to the pan in its place. Stir the barley and mushrooms together with the pan juices, bacon and onion.
- Place the chicken pieces back on top of the barley. Pour over the mushroom stock, cover the pan and cook for 15 to 20 minutes until the chicken is cooked through and the barley is tender but not mushy. Check barley for salt before serving.
Stir lemon juice into the soup just before serving. I also added sage, which I thought would work well by adding additional woodsy notes to the dish. Last but not least, as I condensed. Add the chicken and toss together until the chicken is coated. In a large pan, heat the rest of the oil over a medium heat.
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