As far as I am concerned, nothing beats a good one pot meal.
I am always talking about how much I love a good one pot meal. You can imagine how excited I was when I found out I won a copy of Martha Stewart's One Pot cookbook! Maybe sometime soon I will win a new amazing camera, I am going to continue to blame my bad picture taking skills on my camera and not on myself.
I actually used this cookbook for dinner two nights in a row and may use it again tonight. The first night I made this delicious Garlic Chicken with Barley. This recipe was in the slow cooker section of the book. There is a section for skillet and saute pan, slow cooker, roasting and baking, stockpot and saucepan and dessert.
It had been a very long time since I made barley and after eating this meal, my family kept asking me why I don't make it more often. I agree, I could have just had a big bowl of the barley and the sauce and been very happy - but I guess adding some protein and veggies is a good idea too. The original recipe calls for frozen peas but I was out so I subbed in some green beans. I made one other modification, the original recipe uses one of those awesome slow cookers that you can brown your meats in. I don't have that. I thought I would sear my chicken on the stove top and then add it to the slow cooker. If you look at the picture, you can see the skin is not at all crispy. I ended up taking the skin off of the chicken before eating it. If your slow cooker doesn't have the browning feature you will want to use skinless chicken.
Tarragon is one of my favorite if not my favorite herb. It is also the one herb I have the most trouble figuring out to use. I was thrilled this recipe included it!! I am actually thinking of making this again tonight - writing about this dish has me craving it again....Do you have a favorite one pot meal?
recipe adapted from Martha Stewart's One Pot
1 whole chicken cut into pieces, skin removed (3 1/2 - 4 pounds)
Salt and pepper
2 tablespoons olive oil
2/3 cup of pearl barley
1 1/2 cups chicken broth
1/4 cup white wine
1 medium onion, sliced
4 garlic cloves, sliced
1 1/2 cups frozen peas or green beans, thawed
2 teaspoons chopped fresh tarragon
Season chicken with salt and pepper. In the slow cooker add barley, broth, wine, onions and garlic. Season this with salt and pepper. Place the chicken on top of the mixture. Cover and cook on low until the chicken is cooked through, about 2 hours.
Add in the thawed vegetables and tarragon and stir.Season with salt and pepper and serve.
Other one pot dishes I made:
Shrimp Pad Thai Wonder Pot
One Pan Pasta
Coconut Rice and Chicken Thighs
One year ago today I made Curried Cauliflower Steak with Chickpeas and Feta.
Two years ago today I made Picadillo in the Slow Cooker.
Three years ago today I made Arroz con Pollo.
Four years ago today I made Curried Rice.
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