CHICKEN VERMOUTH WITH RICE
Yield: Makes 6 servings.
Ingredients
• 1 broiler-fryer chicken (2-1/2 to 3 pounds), cut up
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper, divided
• 3 medium carrots, sliced
• 2 ribs celery, thinly sliced
• 1 medium onion, thinly sliced
• 12 cloves garlic, peeled
• 2 tablespoons chopped fresh parsley
• 1/3 cup dry white vermouth
• 1/4 cup sour cream
• 3 cups hot cooked rice (cooked in chicken broth)
Directions
Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Place chicken, carrots, celery, onion, garlic, parsley and wine in 2-quart covered baking dish.
Cover with double thickness of foil.
Place baking dish lid over foil.
Bake at 375 degrees 1-1/2 hours without removing cover.
Stir in sour cream.
Serve over hot rice.
Nutrition Facts
Calories 371
Total Fat 13g
Cholesterol 76mg
Sodium 589mg
Total Carbohydrate 32g
Dietary Fiber 2g
Protein 27g
USA Rice Federation (www.usarice.com)
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