Miso-Ginger Braised Chicken with Bok Choy and Barley

• Meat

  • 1 (3 1/2- to 4-lb. whole chicken, whole

• Produce

  • 1 lb 3 heads baby bok choy
  • 1/4 cup Cilantro, fresh leaves
  • 10 Garlic cloves, medium
  • 3 tbsp Ginger, fresh
  • 8 Green onions

• Canned Goods

  • 2 cups Chicken stock, Unsalted

• Condiments

  • 3 tbsp White miso

• Pasta & Grains

  • 1 cup Barley, whole-grain

• Baking & Spices

  • 3/4 tsp Black pepper
  • 3/4 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 2 1/2 tbsp Rice vinegar

Found on cookinglight.com

Description

Directions

• Preheat oven to 375°F. Heat a Dutch oven over medium-high. Add barley to dry pan; cook 8 minutes or until deeply browned. Remove from pan. Add oil to pan; swirl. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan, breast side down; cook 6 minutes. Carefully turn chicken over; cook 4 minutes. Remove from pan. Add light-green onion parts, ginger, and garlic to pan; cook 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, stock, miso, and vinegar. Bring to a boil, stirring to dissolve miso and loosen browned bits. Add barley and chicken to pan. Cover and bake at 375°F for 45 minutes. Arrange bok choy halves around chicken; cover and bake at 375°F for 15 more minutes. Uncover, and sprinkle dark-green onion parts and cilantro over chicken mixture.