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In an Dutch oven, brown chicken in oil. Remove chicken and set aside. Drain. In the same kettle, combine the broth, rice, barley, onion, bay leaves, basil, salt and pepper; bring to a boil. Reduce heat. Return chicken to pan; cover and simmer for 45 minutes or until chicken juices run clear. Stir in the carrots, beans and celery. Cook over medium heat for 30 minutes or until grains are tender. Discard bay leaves.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Long twisted spoon for stirring and layering cocktails
Fine mesh oil skimmer — remove crumbs from frying oil between batches