In a large oven-proof dish (or skillet), combine rinsed barley, chunks of pepper, rosemary and a pinch of salt and pepper. Pour in stock and mix.
Season each chicken thigh with the remaining salt, pepper and cayenne pepper and wrap it in 2 bacon strips. Place them in the pan and transfer this into the oven.
Cook at 355° Fahrenheit (180° Celsius) for 1 hour or until ready (see note 4).
When ready, take out and serve!
Notes
There are 2 types of barley. Pearl barley is the one that cooks faster, so please choose that one. However, from my experience, it does need a good 60 minutes in the oven, which is way longer than the package instructions state. If you have quicker barley, then keep an eye on it. It should absorb most of the liquid.
Peppers will turn very soft but they will have nice flavor and texture – almost like roasted peppers. If you don’t like pepper chunks over-cooked, add them in 30 minutes into cooking time. If you don’t mind, add them in at the beginning.
Either chicken stock, broth, or vegetable stock can be used. I used regular stock.
Cooking time may vary slightly. This will depend on your oven, the size of your chicken, and also the type of barley. Always make sure your chicken is cooked through – internal temp should reach 165 Fahrenheit/73 Celsius.
For more tips or if in doubt, please read the full post above this recipe card.
This recipe can be easily doubled – you will just need an oven-proof dish large enough to hold all the ingredients.