Chicken with Grains

From: Pamela Wagner - Gainesville, FL

Serves: 8


2 pounds peeled carrots, sliced 1/4" thick oblique
1 whole head garlic, peeled and sliced thin
1 pound long grain white rice
1 pound pearled barley
1 pound Manischewitz® Egg Flakes
2 envelopes onion soup and dip mix
2 quarts low sodium (preferably home made) chicken stock
8 chicken leg quarters, divided


Preheat oven to 350 degrees F. Place a full sheet disposable aluminum pan (12" x 18") on a baking sheet. Layer sliced carrots to cover the bottom of the pan. Sprinkle garlic slices over the carrots to cover evenly. Pour uncooked white rice over carrots and garlic. Pour uncooked pearled barley over rice. Take a 1 pound box of medium shell dry pasta (you can use any shape, but I like shells), and layer over the barley. Use your clean hand to even it out. Pour one envelope of dry onion soup mix into a bowl and mix to disperse the seasonings evenly. Sprinkle over the layers in the pan. Place divided leg quarters over the grains to fit in the pan. Do not press down - layer them lightly on top of the grains. Pour a second envelope of dry onion soup mix into a bowl and disperse evenly. Sprinkle over the chicken pieces. Pour homemade or low sodium chicken stock around the chicken pieces until you can see the liquid about halfway up the pasta level. I think I use about a quart, but it is by eye. Try not to pour any on to the chicken pieces, you don't want to rinse off the soup mix and mushroom pieces. Cover the broiler pan tightly with foil and bake for 45 minutes. Remove from oven and allow to rest covered for 10 minutes. Put the chicken pieces on a warm platter and use a spatula to serve up the grains, including the carrots on the very bottom.

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