8 (2 lbs/1 kg) boneless, skinless chicken thighs
2 tbsp (30 mL) olive oil, divided
3 tbsp (45 mL) lemon juice
1 tbsp (15 mL) Dijon mustard
2 tsp (10 mL) honey
¼ tsp (1 mL) each salt and pepper
1 medium onion, finely chopped
1 cup (250 mL) pearl barley
1 tsp (5 mL) dried thyme
2 cloves garlic, minced
6 cups (1.5 L) chicken broth
1 ½ cups (375 mL) frozen Green Giant® Mixed Vegetables, thawed
¾ cup (175 mL) grated Parmesan
¼ cup (60 mL) finely chopped parsley
Preheat oven to 400°F (200°C).
Heat 1 tbsp (15 mL) oil in a large skillet over medium-high heat. Sear chicken thighs for 2 to 3 minutes on each side until golden brown. Place chicken thighs in an 8-inch (1.5 L) baking dish. In a small bowl, whisk together 1 tbsp (15 mL) olive oil, lemon juice, Dijon, honey, salt and pepper; pour over chicken. Bake, for 25 minutes or until chicken is cooked through and golden.
Meanwhile, pour broth into a small saucepan and bring to a low simmer.
Heat remaining oil in a large saucepan over medium heat. Saute onion, barley and thyme for 3 minutes. Add garlic and cook for 1 to 2 minutes. Add a ladle of hot broth and stir often until almost absorbed, continuing this process until the barley is tender but not soft, about 30 minutes. Add mixed vegetables and any remaining broth, continuing to stir for another 2-3 minutes. Remove from heat and stir in Parmesan and parsley.
Remove chicken from baking dish, reserving pan juices.
Serve with risotto, drizzled with pan juices.
Tip: Serve risotto with fish, steak or tofu.
Tip: Replace Green Giant Mixed Vegetables with Baby Blend