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Basil Chicken With Tomatoes Squash And Barley Recipe
|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)|
Serving size: Complete recipe
Calories 3570 Calories from Fat 827
% Daily Value*
Total Fat 96 g147.1%
Saturated Fat 18.2 g91%
Trans Fat 0 g
Cholesterol 956 mg
Sodium 3132.8 mg130.5%
Total Carbohydrates 317 g105.7%
Dietary Fiber 68.8 g275.4%
Sugars 54.7 g
Protein 345 g690.2%
Vitamin A 124.8% Vitamin C 433.2%
Calcium 50.3% Iron 156.5%
*Based on a 2000 Calorie diet
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.