Chicken Vermouth with Rice

Description

Makes 6 servings

Ingredients

• 1 broiler-fryer chicken (2½ to 3 pounds), cut up
• ½ teaspoon salt
• ½ 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
• ⅓ cup dry white vermouth
• ¼ cup sour cream
• 3 cups hot cooked rice (cooked in chicken broth

Directions

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.