Baked Chicken Legs With Porcini Pilaf

1 fave
More from this source
SF Gate


Add a comment


1 cup boiling-hot water

1/4 ounce dried porcini or other dried mushrooms

1 1/2 cups barley (preferably whole grain) or other hearty grain, such as brown rice, bulgur wheat or farro

1/2 teaspoon kosher salt + more to taste

1 teaspoon minced fresh thyme

-- Freshly ground pepper to taste

-- Olive oil - a drizzle for the pilaf + 2 tablespoons for the chicken

6 chicken legs (drumsticks and thighs attached)

2 tablespoons red or white wine

1/2 onion, sliced

1/2 cup toasted, coarsely chopped almonds

-- Thyme sprigs for garnish, if desired

You might also like

Andrew Carmellini's Chicken Pot Pie Recipe
Food Republic
Classic Baked Chicken
Simply Recipes
Baked Chicken With Zucchini And Ricotta Stuffing
The Kitchn
Spicy Coconut Chicken Casserole
Martha Stewart
Baked Chicken With Peppers
Crispy Baked "Fried" Chicken
The Bitten Word
Peanut-Baked Chicken
Southern Living
Baked Chicken With Potatoes, Fennel And Mint
Food & Wine
Cider-Baked Chicken And Sausage
Parade Magazine
Chicken & Rice Casserole
HuffPost Taste