Chicken in the pot with vegetables and barley

There are dozens of chicken recipes with vegetables. This “white” fake-juvetsi, i.e. without the classic red sauce, however, you must make it. The dish is not like the classic yuvetsi, we know and love, of course, but it has less pasta and more chicken, vegetables and many herbs, which enter the recipe whole with the twigs, for more flavor and aroma. It is ideal for suffering, soul and body, cold and rainy days, when we have time to wait for our food, to become delicious and therapeutic. Don’t be surprised that we put out the fire and let the pot in the eye until our barley is perfect. It stays al dente and the next day, not to tell you it’s better, delicious, the next day. Also, don’t miss the opportunity to make this food just because you don’t have saffron You can replace it with a little turmeric or soft, mild, curry, if you like its aroma. Chicken juvie in the pot with vegetables and barley Materials : 1/2 cup olive oil 1 whole chicken 2 cups carrots (in 2 cm cubes) 2 cups celery (in 2 cm pieces) 3 leeks finely chopped, white and light green part 2 cups finely chopped marathon 2 cloves garlic (cut) 5 cups chicken broth (we keep it warm) 1/2 teaspoon saffron threads 6 branches fresh thyme 8 branches fresh parsley 10 branches fresh dill, plus for serving Salt and freshly ground black pepper 1 1/2 cup mediterranean barley Execution: Preheat the oven to 180 degrees. Heat 3 tablespoons of olive oil in medium to high heat, in a pot that you can put in the kitchen eye and then in the oven. Dry the chicken with a kitchen paper, place it in the pot with the breast down and sauté for 5 to 7 minutes without moving until the skin is well browned. Turn the chest upwards and sauté it for another 4 to 5 minutes, until golden on the lower side. Transfer the chicken on a plate. Add the carrots, celery, leek and marathoriza to the pot and sauté for 10 to 15 minutes, stirring from time to time until the vegetables begin to brown. Add the garlic and cook for a minute. We return the chicken to the pot, with the breast up, spreading the vegetables around the chicken. Add the chicken broth, saffron and water to cover the chicken with a single centimeter of the breast exposed. Tie the thyme, parsley and dill into a package with kitchen string and add our spoon to the pot along with 11⁄2 tablespoons, salt and 11⁄2 teaspoon, pepper. Allow to boil, cover and then place in the oven for 1 hour and 15 minutes, checking that the liquid simmers. Toss the dish with the herbs and add the barley to the juice, mix, cover the vessel, turn the oven off and leave the pot in for 20-25 minutes, until the barley softens. Using two forks, pull and divide the chicken into quarters. Carefully pull the breast meat away from the bones (leave the bones in the thigh). To serve, add to large shallow bowls, first chicken and above broth with barley and vegetables and serve warm with some lemon on the side, if you like the taste.