December 17th, 2008
Recipe by Paula Bowman
Preheat oven to 450-deg. F.
Heat butter in a saucepan over medium-low heat. Add onion, celery and salt and cook until onion is translucent, about 5 minutes. Add barley and bay leaf; stir well then add 3 cups stock. Bring to a boil, cover and simmer over a low heat until tender and most of liquid has evaporated, about 45 minutes. If necessary, add more stock or water during cooking process until barley is tender. Let stand, covered, until chicken is ready.
Meanwhile, as barley cooks, combine olive oil, garlic, thyme leaves, lemon zest and fennel seed together in a bowl. Add chicken, season with salt and pepper and toss well to thoroughly coat. Transfer to a large shallow baking pan and place skin side up in a single layer. Roast 15 minutes, add lemon juice, stir gently and continue to cook until cooked through, about 20 minutes more. Let stand 5 minutes then serve chicken with reserved barley.
Per serving: 503 calories, 30 g fat, 40 mg calcium, 740 mg sodium, 29 g carbohydrates, 3 g fibre, 29 g protein. Excellent source of niacin, vitamin B6 and zinc; good source of vitamin B12, magnesium and iron.