It pays to use your MVP card!

And those chicken thighs became... Chicken Barlotto!

1 lb boneless, skinless chicken thighs
1 cup pearl barley
3 cups chicken stock
1 leek, white and light green parts only, chopped
1 carrot, chopped
1 stalk of celery, chopped
1/2 tsp thyme
1/4 tsp oregano (I used about four leaves of fresh)
2 tbs grated Parmesan
Salt & pepper to taste

Brown the chicken thighs in olive oil, set aside. Saute the vegetables until just barely soft. Add the barley and herbs. Put the chicken thighs back in the pan. Add enough chicken stock to cover, then simmer until the barley is tender, adding more stock as needed (or water, if you run out of stock). About 30 minutes. Add cheese, mix in. Salt & pepper till it's perfect.