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CHICKEN VERMOUTH WITH RICE

Yield: Makes 6 servings.

 
Ingredients

• 1 broiler-fryer chicken (2½ 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 1½ 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)