Basil Chicken With Tomatoes Squash And Barley
|Chicken parts||3 Pound, skinned|
|Black pepper||1⁄4 Teaspoon|
|Olive oil/Vegetable oil||3 Tablespoon|
|Yellow onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Sweet green pepper||1 Small, cored, seeded, and diced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Canned stewed tomatoes||14 Ounce (1 Can)|
|Basic chicken stock/Canned chicken broth||1⁄2 Cup (8 tbs)|
|Dried basil||1⁄4 Teaspoon, crumbled|
|Dried thyme||1⁄4 Teaspoon, crumbled|
|Medium pearl barley||1 Cup (16 tbs)|
|Zucchini||1 Medium, cut into 1-inch cubes|
|Yellow squash||1 Medium, cut into 1-inch cubes|
|Minced fresh basil/Minced fresh parsley||1⁄4 Cup (4 tbs)|
Pat the chicken dry with paper toweling and sprinkle with the salt and black pepper.
Heat the oil for 1 minute in a 4-quart flameproof casserole or Dutch oven over moderately high heat.
Add the chicken and saute for 5 minutes on each side.
Transfer to a plate and set aside.
Reduce the heat to moderate.
Add the onion, garlic, and green pepper to the casserole, and saute, stirring, for 5 minutes or until slightly softened.
Add the wine if desired, and boil, uncovered, for 1 minute.
Return the chicken to the casserole.
Add the tomatoes, stock, basil, and thyme.
Bring to a boil, adjust the heat so that the liquid bubbles gently, cover, and simmer for 25 minutes or until the chicken is no longer pink on the inside.
Mean while, cook the barley according to package directions.
Add the zucchini and yellow squash to the casserole, cover, and cook for 5 minutes.
Stir in the barley, cover, and simmer 5 minutes more.
Sprinkle with the basil before serving.