Ingredients:

• 3/4 cup of olive oil
• 1/2 onion, chopped
• 8 scallions, chopped fine
• 2 lg. cloves of garlic, chopped
• 1 cup natural barley
• chopped fresh dill to taste
• 1/2 cup parsley, chopped
• juice of 1/2 lemon
• salt to taste
• 1 cup hot water
• 1 one pound jar grapevine leaves
• 3-4 pound chicken, cut in quarters

Method:

• Heat 1/2 cup of oil in a skillet and add the onion and scallion and cook until soft.
• Add the garlic and cook for a few more minutes.
• Add barley, and brown slightly, stirring frequently, then add dill, parsley, lemon juice, salt and remaining olive oil.
• Stir well and add hot water.
• Cover and let simmer for five minutes.
• Remove the grapeleaves from the jar and rinse.
• Line an enamel pan with a layer of leaves and set aside.
• To stuff the leaves, put a leaf on the work surface with the rough side up and the stem end toward you.
• Place a teaspoonful of barley mixture near the stem end.
• Using both hands, fold the part of the leaf near you up and over the filling.
• Then fold the right side of the leaf over the filling and then the left side and roll tightly and away from you, toward the pointed end.
• Place in the prepared pan with the seam side down.
• Continue until you have used all the ingredients.
• Place an inverted plate on top of the dolamades and add enough water to come up to the edge of the plate.
• Rub the chicken with additional lemon juice and garlic and place on top of the plate.
• Bring to a boil and then cover the pan, reduce the heat, and simmer for 1 1/4 hours.
• Check to see that the barley is tender and the chicken cooked.
• Remove, cool and chill. Serve with sour cream or Avgolemono Sauce.