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Basil Chicken With Tomatoes Squash And Barley

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  Chicken parts 3 Pound, skinned
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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