Chicken and Barley Broiled Dinner

Name Author Other Erin Carter Shirley Ann Carter Clara Dean Patricia Griffin Ethel Heider Ethel Lancaster Martha Tedrow Sara Villat Type Appetizer Dessert Entree Salad Side Dish Soup Ingredients Instructions In an 8 quart kettle or Dutch oven, brown chicken in oil.  Remove chicken and set aside.  In the same kettle combine: broth, rice, barley, bay leaves, basil, salt and pepper; bring to a boil. Reduce heat.  Return chicken to the pan; cover and let simmer 45 minutes. Stir in the carrots, beans, and celery. Cook over medium heat for 30 minutes or until chicken and grains are tender. Remove bay leaves before serving.