Ingredients
4 T all-pursose flour
4 each chicken breasts, ,thighs & legs, bone-in w/ skin
2 T olive oil
1 medium onion, minced
2 cloves garlic, minced
3/4c dry white wine
1/2c pearl barley
1 can (14.5ox) tomatoes, chopped, with juices
3/4c chicken broth
Zest & juice of 1 orange
1 1/4 t salt
1/2 t each sage & drieed rosemary, dried
2 cloves garlic, whole, peeled
1/4 c parsley, chopped
Zest of 1/2 orange & 1/2 lemon
Preparation
METHOD (1)Preheat oven to 350F. (2)Place flour in a large, sealable bag. Add chicken pieces a few at a timme, shaking to coat. (3) Heat oil in a Dutch oven or large, ovenproof pot on medium heat. Add chicken and brown on both sides, about 6 minutes per side. Transfer chicken to a plate. (4) Lower the flame, add onions and garlic to the pot; cook for 5-7 minutes, until onions are soft. (5) Raise the heat back to medium and add wine.Cook until slightly reduced, scraping up the brown bits. (6) Add barley, tomatoes & their juice, broth, orange zest & juice, salt, sage and rosemary. Bring to a boil. (7) Add chicken, cover & transfer to the oven. Bake 1 1/2 hours. (8) While the chicken cooks, prepare gremolata. Place garlic in a small pan of boiling water for 2 minutes. Drain & finely chop. Place into a small bowl. Mix with parsley, orange & lemon zest. (9) Sprinkle over chicken before serving.
