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Chicken Vermouth with Rice

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Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Sprinkle chicken with ½ teaspoon salt and ¼ teaspoon pepper.
  2. 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.
  3. Bake at 375°F for 1½ hours without removing cover. Stir in sour cream.
  4. Serve over hot rice.

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