Chicken and Barley Bake

Chicken and Barley Bake


46 people made this

About this recipe: A wonderfully flavoured casserole, with everything in one dish. This bake is made with bacon, onion, carrots, mushrooms, green pepper and chicken. Delicious on cold winter nights.

Alex Anderson

Serves: 4 

  • 4 rashers bacon, fat removed and meat finely chopped
  • 1 onion, thinly sliced
  • 2 carrots, diced
  • 12 button mushrooms, quartered
  • 600ml chicken stock
  • 200g barley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried parsley
  • 1 bay leaf, crushed
  • ground black pepper to taste
  • 1 green pepper, chopped
  • 4 dark meat chicken pieces

Prep:15min  ›  Cook:1hr25min  ›  Ready in:1hr40min 

  1. Preheat oven to 190 C / Gas 5.
  2. In a large frying pan, fry bacon until browned. Reserve bacon fat for sauteeing chicken later. Add onions and carrots to frying pan and saute 2 minutes. Add mushrooms, stock, barley, thyme, marjoram, parsley, bay leaf and pepper to taste. Mix all together and spread mixture in a 23x33cm or similar sized baking dish. Add green pepper on top and stir to settle.
  3. Heat reserved bacon fat in frying pan and brown chicken. Place browned chicken on top of barley mixture, cover baking dish and bake in the preheated oven for 1 hour and 10 minutes.

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Reviews (1)


This dish was easy and delish! I did not use the bacon, didn't have it in the house. It turned out great. Will make this again, thanks - 07 Mar 2012

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