Mushroom Barley with Chicken and Wild Mushrooms

1 cup of barley
4-6 cups chicken broth
8 oz. boneless chicken breast (cut in bite sized pieces)
1 small/medium onion (diced)
1 large clove garlic (finely chopped)
1 red bell pepper (diced)
16 oz. wild mushrooms-medium dice or sliced (shitake, crimini, Portobello, oyster or any combo)
¼ cup extra virgin olive oil + ½ cup
Season to taste
Garnish with fresh chopped parsley

Place a large stockpot over medium heat. Add ¼ cup olive oil until hot but not smoking. Add the chicken pieces and brown on all sides. Add the onions and cook until soft and golden followed by the garlic. Cook for a few moments and add the broth. Bring to a boil and add the barley. Cook for about 30 to 45 minutes or until the barley is soft but still firm.

In the meantime, place a large sauté pan over high heat. Add the remaining oil and heat until hot but not smoking. Add the sliced or diced mushrooms along with the pepper. If you do not have a large enough sauté pan cook the vegetables in two batches. Cook until golden, about 2 minutes. Season with salt and pepper. When the barley is cooked add contents of the sauté pan to the stockpot and stir. Serve warm, garnish with parsley and enjoy over and over.