Chicken in a Pot

Serves 6.

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

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

Nutrition information per serving:
Calories 580; Fat 30g; Sodium 222 mg; Carbohydrates 28g; Including sat.
fat 10g; Calcium 83 mg; Protein 48 g Cholesterol 160mg; Dietary fiber 7g;
Diabetic exchanges per serving: 2 bread/starch exch.and 6 medium-fat meat
exch.

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