Chicken With Dill, Barley & Mushrooms

MAKES: 5 SERVINGS

3 1/2 pounds chicken, cut in 8 pieces, skin removed
3/4 tsp each salt and pepper
1 tbs oil
8 oz pkg sliced mushrooms
1 each onion and red bell pepper, chopped
1 head cauliflower, broken into florets
1/2 cup dill sprigs, chopped
2 cans 14 oz each chicken broth
1 cup pearl barley, rinsed

  1. Season chicken with 1/2 tsp each salt and pepper. Heat oil in Dutch oven. Add chicken, cook until browned. Transfer to a plate.
  2. HEAT OVEN TO 325F.
  3. Stir mushrooms, onion, and bell pepper into fat remaining in pot. Cook 6 min. or until lightly browned. Place in a bowl and add cauliflower, dill and remaining salt and pepper. Return chicken to pot, add broth and barley. Bring to a boil, cover and transfer to oven.
  4. Bake 30 min. Stir in veggie mixture, cover and bake 20 min. or until chicken and barley are tender.

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