1 tbsp. butter, divided
1 tbsp. oil, divided
1 lg. onion, minced
2 lg. cloves, garlic, minced
1/2 c. minced celery
2 green peppers, minced
1/2 c. dry white wine
1 (28 oz.) can tomatoes, drained & chopped
1 c. barley, rinsed
3 c. chicken broth
Black pepper to taste
6 chicken legs & thighs, skinned & separated
1/4 c. milk

Heat 1 teaspoon butter and 1 tsp. oil in large saucepan (3 quarts). Add onion, garlic, celery and peppers and cook over moderate heat about 5 minutes. Add wine; bring to a boil and stir until almost evaporated. Add tomatoes, barley and broth. Bring to a boil; reduce heat; cover and cook for 25 minutes. There should still be plenty of liquid in the pot. Stir in pepper and transfer to 3-4 quart casserole with a cover.

While barley is cooking, brown the chicken on both sides in remaining 2 teaspoons of butter and 2 teaspoons of oil. Transfer chicken pieces to the casserole imbedding them into the barley mixture. Cover and bake in preheated 350 degree oven for 30 minutes. Sprinkle the milk over the casserole and bake, uncovered, for another 15 minutes.