Wine-roasted Chicken and Rice Dressing

Description
Makes 6 servings.

Ingredients

 * 1 cup uncooked rice
 * 2 tablespoons butter or margarine
 * 1 pound chicken gizzards, finely ground or chopped
 * 1 cup chopped onion
 * 1/2 cup chopped celery
 * 1 tablespoon chopped chives
 * 3/4 teaspoon ground black pepper, divided
 * 1 1/2 cups chicken broth
 * 1 teaspoon paprika
 * 1/4 teaspoon rosemary
 * 2 tablespoons white wine
 * 2 1/2 to 3 pound broiler-fryer chicken, quartered
 * 1 teaspoon oregano
 * 1 teaspoon prepared horseradish
 * 1/4 teaspoon ground black pepper
 * 1 pound peeled and deveined shrimp

Directions

 * 1) Brown rice in butter in large skillet over medium heat. Add gizzards, onion, celery and chives; cook until gizzards are browned.
 * 2) Add 1/2 teaspoon pepper and broth; bring to a boil. Reduce heat, cover and simmer 20 minutes.
 * 3) Combine paprika, rosemary, wine and remaining 1/4 teaspoon pepper; brush on both sides of chicken.
 * 4) Place chicken skin side up in greased shallow baking dish. Bake, uncovered, at 425 degrees 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 degrees; cover and bake 30 minutes or until chicken is tender.