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Ingredients
1 large chicken, about 5 pounds, cleaned and trimmed
4 cups stock or water
1 large onion, whole and unpeeled
½ cup dried porcini mushrooms, optional
½ cup pearl barley
1 pound frozen chopped green beans
½ pound frozen corn
½ pound frozen diced carrots
4 tablespoons butter, more or less
Salt and pepper
Chopped fresh parsley leaves for garnish
Nutritional analysis per serving (6 servings)
47 grams carbs; 309 milligrams cholesterol; 1117 calories; 27 grams monosaturated fat; 13 grams polyunsaturated fat; 22 grams saturated fat; 68 grams fat; 9 grams fiber; 1838 milligrams sodium; 81 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put chicken in a large pot, and add enough stock and/or water to come about halfway up its sides. Add onion and, if you're using them, the mushrooms, and bring to boil over high heat. Partially cover, and adjust heat so liquid simmers gently.
- Step 2
After about 30 minutes add barley and continue to cook. The chicken will be done about 30 minutes later. (Cut into it to make sure; the juices will run clear, and there will be only a trace of pink at leg joint.) Remove it to a platter and keep warm. Remove onion, and discard.
- Step 3
Add vegetables to pot, with butter and some salt and pepper, and raise heat to high. Cook until mixture is thick and most of the visible liquid gone. (If this happens before vegetables are tender, add some water or stock and continue.) Carve chicken, and serve with vegetable mixture. Garnish with parsley.
Private Notes
Comments
I remember the chicken in the pot at my neighborhood Jewish restaurant in NY in the 80s. Just chicken in its broth with the onion and some carrot chunks. Don’t overly thicken it. I like it with some ketchup. And by all means don’t toss the onion.
I remember the chicken in the pot at my neighborhood Jewish restaurant in NY in the 80s. Just chicken in its broth with the onion and some carrot chunks. Don’t overly thicken it. I like it with some ketchup. And by all means don’t toss the onion.
didn’t have nor want the frozen veg so substituted carrot, parsnip and celery. i browned the chicken first. dropped the porcini in with the broth hut feel i could have waited. came out pretty good, i’d say a solid 3.5 stars.