Crockpot Chicken

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Title: Slow-Cooker Dijon Chicken w/Barley & Mushrooms
Categories: Pouoltry, Grains, Dairy, Vegetables, Herbs
Yield: 7 servings

1 1/2 c Pearled barley
1 lb Sliced cremini mushrooms
1 lb Boned, skinned chicken
- thighs
4 c Chicken broth
1/4 c Lemon juice
1/4 c Dry white wine
6 cl Garlic; smashed & chopped
4 Thyme sprigs; leaves picked
- (2 ts)
+=OR=+
1 ts Dried thyme
2 ts Coarse kosher salt
1 ts Onion powder
1/2 ts Red-pepper flakes
Black pepper
10 oz Box frozen peas
1/4 c Sour cream
2 Heaping tablespoons smooth
- Dijon mustard; more to
- taste
1/2 c Chopped fresh tarragon or
- dill; to taste
Grated Parmesan; to serve

In a 6 to 8 quart slow cooker, combine the barley,
mushrooms, chicken, chicken broth, lemon juice, white
wine, garlic, thyme, salt, onion powder, red-pepper
flakes and several generous grinds of black pepper. Stir
to combine, then cook for 3 hours on high.

At first it will seem like there is too much liquid, but
the dish will thicken as it cools, and as you stir. Stir
in the frozen peas and let them heat through, about 2
minutes.

In a small bowl, stir together the crème fraîche and
mustard, then fold it into the barley mixture. The
chicken thighs should be falling apart; break them into
coarse chunks with a spatula. Taste and add more mustard
for a stronger flavor, if desired. Stir in the chopped
tarragon and serve. Pass Parmesan at the table for
topping.

By: Sarah DiGregorio

Yield: 6 - 8 servings

RECIPE FROM: https://cooking.nytimes.com

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