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Chicken Thighs with Barley and Peas
Ingredients
  • 8 bone-in, skin-on chicken thighs
  • ½ teaspoon black pepper
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon olive oil
  • 2 cups low-sodium chicken broth
  • 1 8.8-oz. pkg. quick-cooking barley
  • 2 tablespoons chopped fresh thyme, divided
  • 1½ cups frozen peas, thawed
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