Categories: Barley, Chicken, Meat, Shabbos Day

Ingredients

• 4 tbsp. flour
• 4 chicken breast
• 4 thighs
• 4 legs
• 2 tbsp. evoo
• 1 onion, minced
• 2 cloves garlic, minced
• 3/4 cup dry white wine
• 1/2 cup pearl barley
• 14.5 oz. whole tomatoes, chopped with juice
• 3/4 cup chicken broth
• orange, zest and juice
• 1 1/4 tsp. salt
• 1/2 tsp. sage
• 1/2 tsp. rosemary
• Gremolata:
• 2 cloves garlic
• 1/4 cup chopped parsley
• zest of 1/2 orange
• zest of 1/2 lemon

Directions

1. eheat oven to 350.

2. Place flour in ziploc.

3. Add chicken, shake to coat.

4. Heat oil on medium heat.

5. Add chicken.

6. Brown on both sides about 6 minutes per side.

7. Transfer chicken to plate.

8. Lower flame.

9. Add onions, garlic.

10. Cook 5-7 minutes until onions are soft.

11. Raise heat to medium, add wine.

12. Cook until slightly reduced, scraping bits.

13. Add barley, tomatoes with juice, broth, zest and juice of orange, salt, sage, and rosemary.

14. Bring to a boil.

15. Add chicken. Cover.

16. ke 1.5 hours.

17. Prepare gremolata:

18. Boil garlic for 2 minutes.

19. Drain.

20. Chop fine.

21. Mix with other ingredients.

22. Sprinkle on chicken.

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