Ingredients
1 cup all-purpose flour1 teaspoon celery salt1/2 teaspoon pepper1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed2 teaspoons olive oil1 medium onion, thinly sliced1 tablespoon butter3 cups reduced-sodium chicken broth3 cups orange juice2 medium parsnips, peeled and chopped1-1/2 cups medium pearl barley1-1/2 cups sliced fresh mushrooms1-1/2 cups fresh baby carrots2 bay leaves
Preparation
In a large bowl, combine the flour, celery salt and pepper. Add chicken, a few pieces at a time; turn to coat.
In a Dutch oven, brown chicken in oil in batches. Remove and keep warm. In the same pan, saute onion in butter until tender. Add the broth, orange juice, parsnips, barley, mushrooms, carrots, bay leaves and chicken. Bring to a boil. Reduce heat; cover and cook for 45-50 minutes or until barley is tender, turning chicken occasionally.
Transfer chicken to a plate. When chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to Dutch oven.
Remove from the heat; let stand for 5 minutes. Discard bay leaves.
