Ingredients:
4 chicken thighs
1 parsnip, sliced
1 carrot, sliced
1 leek , sliced
1 stick of celery, sliced
Thyme 4-5 sprigs
1 tsp Dijion mustard (more if you like)
Kosher salt
Pepper
2 bay leaves
½ cup pearl barley
5 cups cold water (or use vegetable broth or chicken stock)
Peel the parsnip and carrot, and finely slice everything. Place them in a Dutch oven and add 4 chicken thighs, a tsp. each of dried thyme, Dijon mustard, and kosher salt, 2 bay leaves, a grinding of black pepper, and half a cup of pearl barley. Add about 5 cups of cold water to submerge everything. Cover,…