Name: Chicken in a Pot with Carrots, Turnips, and Barley
Yield: 4 Servings
Ingredients: 1/2 cup pearled barley; 1 3½–4-lb. chicken; Kosher salt, freshly ground black pepper; 3 garlic cloves, peeled, left whole; 3 sprigs thyme; 1 bay leaf; 1 tablespoon olive oil; 1/4 cup brandy or dry white wine; 3 carrots, sliced 3" thick; 2 leeks, whites and light greens only, trimmed, sliced 3" thick; 1 bunch peeled whole baby turnips or one larger turnip (about 6 oz.), peeled, cut into 1" wedges; 1 tablespoon chopped fresh chives

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