Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Brown rice in butter in large skillet over medium heat. Add gizzards, onion, celery and chives; cook until gizzards are browned.
  2. Add ½ teaspoon pepper and broth; bring to a boil. Reduce heat, cover and simmer 20 minutes.
  3. Combine paprika, rosemary, wine and remaining ¼ teaspoon pepper; brush on both sides of chicken.
  4. Place chicken skin side up in greased shallow baking dish. Bake, uncovered, at 425 °F for 20 minutes.
  5. Remove chicken from dish. Spoon dressing into dish; rearrange chicken on top of rice.
  6. Brush with remaining wine mixture. Reduce heat to 375 °F; cover and bake 30 minutes or until chicken is tender.

Roasted Chicken Videos Edit

SoGood04:50 Roasted Chicken and Winter Vegetables

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