2 Tbsp margarine
12 oz sliced fresh mushrooms or 2-4 oz cans mushrooms
3 Cup chicken broth
1 1/2 Cup barley
12 chicken thighs, skin & fat removed
Melt margarine in dutch oven over medium high heat.
Add mushrooms and stir fry 5-6 minutes.(can skip this step if using canned)
Stir in broth & barley. Bring to boil
Smooth barley evenly over bottom of pot
Place thighs on top.
Cover & cook over med-low heat 30-35 minutes, turning thighs once, until almost all liquid is absorbed & barley is tender.
