Braised Rosemary Chicken and Vegetables

• 1/4 cup (60 ml) pearl barley
• 1 medium onion, cut in half and sliced medium thick
• 5 cloves garlic, chopped
• 4 skinless chicken thighs, skin removed
• 1 medium red bell pepper, cut in 1 inch squares
• 1 cup (225 ml) carrots,sliced medium thick
• 2 cups (475 ml) crimini mushrooms, sliced medium thick
• 1 tbsp (15 ml) tomato paste
• 2 cups (475 ml) + 1 tbsp (15 ml) chicken broth
• 1 tbsp (15 ml) fresh lemon juice
• 2 tbsp (30 ml) fresh rosemary, chopped
• 2 tbsp (30 ml) fresh thyme, chopped
• 1 15 oz (420 grm). can navy beans, drained
• salt and pepper to taste

1. Soak barley in a bowl of water while preparing rest of ingredients.
2. Chop and cut onion, garlic, bell pepper, carrots and mushrooms.
3. Strain barley and discard water.
4. Heat 1 tbsp (15 ml) broth in a medium size braising pan or wide soup pot.
5. Saute onion in broth for 3-4 minutes over medium heat stirring frequently.
6. Add garlic, bell pepper, carrots, barley and mushrooms.
7. Continue to saute for another 5 minutes stirring.
8. Place chicken thighs on top of vegetables.
9. In a separate small bowl mix tomato paste with broth and lemon juice, and pour over chicken and vegetables.
10. Bring to a boil and reduce heat to low.
11. Cover, and simmer for about 35 minutes.
12. Add beans, herbs, salt and pepper and continue to cook for another 5 minutes or until chicken and vegetables are tender.

pearl barley, onion, garlic, chicken, red bell pepper, carrots, crimini mushrooms, tomato, lemon juice, fresh rosemary, thyme, navy beans, salt

Taken from online-cookbook.com/goto/cook/rpage/001896 (may not work)