Chicken and Rice Rosemary

Description
Makes 4 servings.

Ingredients

 * 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
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