Chicken And Barley Dinner
|Salad oil||1 Tablespoon|
|Chicken legs||4 Large|
|Onion||1 Medium, sliced|
|Water||3 Cup (48 tbs)|
|Barley||1⁄2 Cup (8 tbs)|
|Chicken instant bouillon||1⁄2 Teaspoon|
|Canned tomatoes||16 Ounce (1 Can)|
|Rosemary||1⁄2 Teaspoon, crushed|
1. In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken legs until browned; remove pieces to plate and refrigerate.
2. In drippings, over medium heat, cook onion until tender. Add water, barley, and bouillon; over high heat, heat to boiling. Reduce heat to low; cover and simmer 45 minutes or until bar ley is tender.
3. Add chicken, Brussels sprouts, tomatoes with their liquid, sugar, and rosemary to barley mixture; cover and simmer 45 minutes or until chicken is fork-tender; add salt to taste. Skim fat from liquid in skillet.