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
 * ½ cup chopped celery
 * 1 tablespoon chopped chives
 * ¾ teaspoon ground black pepper, divided
 * 1½ cups chicken broth
 * 1 teaspoon paprika
 * ¼ teaspoon rosemary
 * 2 tablespoons white wine
 * 2½ to 3 pound broiler-fryer chicken, quartered
 * 1 teaspoon oregano

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 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.

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