Chicken in a Pot

• 1 large chicken, about 5 pounds, cleaned and trimmed
• 4 cups stock or water
• 1 large onion, whole and unpeeled
• 1/2 cup dried porcini mushrooms, optional
• 1/2 cup pearl barley
• 1 pound frozen chopped green beans
• 1/2 pound frozen corn
• 1/2 pound frozen diced carrots
• 4 tablespoons butter, more or less
• Salt and pepper
• Chopped fresh parsley leaves for garnish

1. Put chicken in a large pot, and add enough stock and/or water to come about halfway up its sides.
2. Add onion and, if you're using them, the mushrooms, and bring to boil over high heat.
3. Partially cover, and adjust heat so liquid simmers gently.
4. After about 30 minutes add barley and continue to cook.
5. The chicken will be done about 30 minutes later.
6. (Cut into it to make sure; the juices will run clear, and there will be only a trace of pink at leg joint.)
7. Remove it to a platter and keep warm.
8. Remove onion, and discard.
9. Add vegetables to pot, with butter and some salt and pepper, and raise heat to high.
10. Cook until mixture is thick and most of the visible liquid gone.
11. (If this happens before vegetables are tender, add some water or stock and continue.)
12. Carve chicken, and serve with vegetable mixture.
13. Garnish with parsley.

chicken, stock, onion, porcini mushrooms, pearl barley, green beans, corn, carrots, butter, salt, parsley

Taken from cooking.nytimes.com/recipes/7213 (may not work)