Ingredients

The following ingredients have 4 Servings
  • 1 lb chicken; cubed
  • 8 oz mushroom; button or cremini
  • 1 cup barley
  • 1-14.5 oz can diced tomatoes
  • 1 cup onion; diced
  • 2 cloves garlic; minced/grated
  • 1 tbsp dried basil/3 tbsp fresh basil; chopped
  • 6 oz green beans; trimmed/cut or 1 can drained
  • 1/2 cup white wine
  • 1.5 cups broth
  • 3 cups water
  • 1/4-1/2 tsp salt; to taste
  • 1/4 tsp black pepper
  • 2 tbsp extra virgin olive oil
  • Parmesan cheese ((optional))

Instruction

  • In a large pot or French oven, heat the olive oil over medium high heat.
  • Add the onion and garlic and cook for 2 minutes or until the onions begin to soften. If using dried basil, add now.
  • Add the chicken and cook for an additional 2 minutes.
  • Add the mushrooms and cook for 2-3 minutes or until the mushrooms begin to soften.
  • Stir in the barley, half a tablespoon of basil, 1/4 tsp salt and pepper, mix well. If using fresh basil, add now.
  • Once everything has been combined well, add the wine and deglazing the pot.
  • After the wine has reduced, add the green beans, canned tomatoes, broth, water, remaining basil and bring it all to a boil.
  • Carefully taste for seasoning and add more salt to taste.
  • Boil for 10 minutes then reduce heat to medium-low, cover and allow to cook until done. If using quick cooking barley, about 20 minutes. If using regular, long-cook barley, about 40 minutes.
  • Stir occasionally.
  • Once the barley is cooked, serve and top with Parmesan cheese, if using.