Recipe Seeker Home Recipe Seeker.Com - Social Cooking




Remember me
Forget Password? Join for Free

What's Connect with Facebook?

CHICKEN AND RICE ROSEMARY

Thanks for voting! You already voted!
Makes 4 servings.



Ingredients Needed For CHICKEN AND RICE ROSEMARY
* 1 broiler-fryer Chicken (2-1/2 to 3 pounds), halved
* 1/4 cup butter or margarine, divided
* 1 teaspoon salt, divided
* 1 teaspoon rosemary leaves, divided
* 1/4 teaspoon ground black pepper
* 3/4 cup (4 ounces) chopped fully-cooked Ham
* 4 ounces Chicken livers, quartered
* 1 cup chopped Onion
* 1 cup uncooked rice
* 3 1/2 cups chicken broth, divided
* 1 tablespoon cornstarch
* 2 tablespoons dry sherry
* 2 tablespoons half and half
*

Directions To Prepare CHICKEN AND RICE ROSEMARY
Cook Chicken in 3 tablespoons butter over medium-high heat in 10-inch skillet, about 10 minutes, turning to brown evenly. Season with 1/2 teaspoon salt, 1/2 teaspoon rosemary and pepper. Reduce heat, cover, and cook 25 minutes, or until done.



Melt remaining 1 tablespoon butter in 2- to 3-quart saucepan. Add Ham and Chicken livers; cook over medium-high heat until livers are browned, about 3 minutes. Remove from pan; set aside.



Add Onion; cook until tender crisp. Stir in rice, 2 cups broth, and remaining 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover and simmer 15 minutes, or until rice is tender and liquid is absorbed. Gently fold in Ham and livers.



Combine remaining 1-1/2 cups broth and rosemary in small saucepan with cornstarch dissolved in sherry. Cook, stirring




Discussions About CHICKEN AND RICE ROSEMARY


Be the first to comment on CHICKEN AND RICE ROSEMARY
Bookmark | About | RSS | Sitemap
Monday, October 23, 2017, 6:48 pm


copyright ©2009 RecipeSeeker.Com