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In a large pot or French oven, heat the olive oil over medium high heat.
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Add the onion and garlic and cook for 2 minutes or until the onions begin to soften. If using dried basil, add now.
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Add the chicken and cook for an additional 2 minutes.
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Add the mushrooms and cook for 2-3 minutes or until the mushrooms begin to soften.
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Stir in the barley, half a tablespoon of basil, 1/4 tsp salt and pepper, mix well. If using fresh basil, add now.
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Once everything has been combined well, add the wine and deglazing the pot.
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After the wine has reduced, add the green beans, canned tomatoes, broth, water, remaining basil and bring it all to a boil.
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Carefully taste for seasoning and add more salt to taste.
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Boil for 10 minutes then reduce heat to medium-low, cover and allow to cook until done. If using quick cooking barley, about 20 minutes. If using regular, long-cook barley, about 40 minutes.
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Stir occasionally.
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Once the barley is cooked, serve and top with Parmesan cheese, if using.