In a large frying pan, fry bacon until browned. Reserve bacon fat for sauteeing chicken later. Add onions and carrots to frying pan and saute 2 minutes. Add mushrooms, stock, barley, thyme, marjoram, parsley, bay leaf and pepper to taste. Mix all together and spread mixture in a 23x33cm or similar sized baking dish. Add green pepper on top and stir to settle.
Heat reserved bacon fat in frying pan and brown chicken. Place browned chicken on top of barley mixture, cover baking dish and bake in the preheated oven for 1 hour and 10 minutes.