Chicken juvette


Needless to say, this dish…. Needless to say, whenever I serve it, not a barley is left! It is one of the dishes you eat and lick your fingers !!!

With the basic ingredients that in themselves have a strong taste, therefore we do not need to put a lot of vegetables to taste because it by itself has a divine taste.


  • 1 chicken cut into portions or pieces
  • 1/2 cup olive oil
  • 1 onion cut into 4
  • 2-3 tablespoons chopped garlic
  • 1 can of crushed tomatoes (I will grind half of it in the mixer)
  • Σο wine glass white wine dry
  • Or a kilo of fine barley
  • 3-4 grains of allspice
  • Salt Pepper


  1. Wash and dry the chicken very well. Put a little olive oil in a saucepan and brown the chicken all around.
  2. Add the onion to the garlic and sauté.
  3. Quench with wine, let the alcohol drain. Add the crushed tomato, spices and 4 glasses of water and let the chicken simmer for about 1 hour (until soft)
  4. Just before removing it, season with salt and pepper and remove the coarsely chopped onions and add the rest of the olive oil.
  5. Put the chicken and the barley in a pan and pour over the sauce. Our sauce should cover the barley. If it is not enough to cover it, add water (about 2 points above the barley)
  6. Bake in a preheated oven for 30-40 minutes at 170The in the resistors
  7. At 30-35 minutes, turn off the oven and let the barley absorb the remaining liquids on its own and melt.

Serve with grated cheese.

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