Chicken and Rice Rosemary
Makes 4 servings.
- 1 broiler-fryer chicken (2½ to 3 pounds), halved
- ¼ cup butter or margarine, divided
- 1 teaspoon salt, divided
- 1 teaspoon rosemary leaves, divided
- ¼ teaspoon ground black pepper
- ¾ cup (4 ounces) chopped fully-cooked ham
- 4 ounces chicken livers, quartered
- 1 cup chopped onion
- 1 cup uncooked rice
- 3½ cups chicken broth, divided
- 1 tablespoon cornstarch
- 2 tablespoons dry sherry
- 2 tablespoons half and half
- Cook chicken in 3 tablespoons butter over medium-high heat in 10-inch skillet, about 10 minutes, turning to brown evenly.
- Season with ½ teaspoon salt, ½ 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 ½ 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 1½ cups broth and rosemary in small saucepan with cornstarch dissolved in sherry.
- Cook, stirring