Herb-Basted Chicken with Pearl Barley, Bacon, and Root Vegetable Pilaf

Name: Herb-Basted Chicken with Pearl Barley, Bacon, and Root Vegetable Pilaf
Yield: 4 Servings
Ingredients: 2 cups water; 1/2 teaspoon salt; 1 cup pearl barley, rinsed, drained; 6 ounces bacon, diced; 1 shallot, minced; 1 1/4 cups 1/4- to 1/3-inch cubes peeled root vegetables (such as celery root, carrot, turnip, rutabaga, and/or butternut squash); Pinch of sugar; 2 teaspoons fresh lemon juice; 1/2 teaspoon chopped fresh thyme; 1/2 teaspoon chopped fresh rosemary; 6 tablespoons canola oil; 4 large chicken breast halves with skin and bones; 2 tablespoons (1/4 stick) butter; 1/2 teaspoon chopped fresh thyme; 1/2 teaspoon chopped fresh rosemary

By Michael SchlowPhotographer Mark Thomas

April 6, 2008

Image may contain Plant Supper Dinner Food Meal and Pork

Recipe notes