Serves: 6
Start to Finish: 1 hour, 20 minutes

1	tablespoon unsalted butter
2	pounds bone-in chicken thighs, with skin removed
½	teaspoon salt
¼	teaspoon black pepper
1	cup chopped carrots
½	cup chopped celery
1¼	cup water
¾	cup dry pearl barley
½	cube chicken bouillon
¾	teaspoon poultry seasoning
2	garlic cloves, minced

1.  Preheat oven to 350°F. 
2.  Melt butter in oven-proof skillet over medium heat. Season chicken with salt and pepper. Add chicken to skillet and cook 10 minutes, turning half-way through to brown both sides. Remove chicken from skillet and set aside.
3.  Add carrots, celery, water, barley, bouillon, poultry seasoning and garlic to skillet. Bring to boil.
4.  Remove skillet from heat. Arrange chicken thighs on top of mixture.
5.  Bake, covered, about 1 hour, until barley and chicken are tender. Remove from oven and let stand, covered, 10 minutes before serving.

Per Serving:  206 cal., 7 g fat (3 g sat. fat), 85 mg chol., 922 mg sodium, 339 mg pot., 14 g carb., 1 g sugar, 3 g fiber, 21 g pro.