Dutch Oven - A heavy cooking pot with a lid, suitable for braising and roasting meats like chicken.
Food Processor - Useful for chopping root vegetables into smaller pieces efficiently.
Chef's Knife - Essential for cutting vegetables and meat accurately and safely.
Cutting Board - A necessary surface on which to prepare ingredients, preventing cross-contamination.
Measuring Cups & Spoons - For accurate measurement of ingredients such as pearl barley and vegetables.
Mixing Bowls - Needed for combining ingredients like the herb mixture or vegetable mixes.
Roasting Pan - Suitable for baking chicken in an oven, which complements the Dutch Oven's use.
Strainer - Useful for rinsing root vegetables and pearl barley before cooking.
Baking Sheet - Useful for roasting vegetables separately or preparing dough if any were included in your modification of this recipe.
Oven Thermometer (Optional) - Ensures precise oven temperatures, especially important when braising or baking the chicken to perfection.
2 cups water
1/2 teaspoon salt
1 cup pearl barley, rinsed, drained
6 ounces bacon, diced
1 shallot, minced
1 1/4 cups 1/4- to 1/3-inch cubes peeled root vegetables (such as celery root, carrot, turnip, rutabaga, and/or butternut squash)
Pinch of sugar
2 teaspoons fresh lemon juice
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
6 tablespoons canola oil
4 large chicken breast halves with skin and bones
2 tablespoons (1/4 stick) butter
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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