Chicken with Pimiento Rice

Description
Makes 6 servings

Ingredients

 * 2 to 2-1/2 pounds frying chicken, cut up
 * 1/2 teaspoon salt
 * 1/4 teaspoon ground black pepper
 * 2 tablespoons butter or margarine
 * 1/3 cup minced onion
 * 2 tablespoons dry sherry
 * 1/4 cup flour
 * 1 1/2 cups sour cream
 * 1 1/2 cups chicken broth
 * 2 tomatoes, peeled and finely chopped
 * 1 bay leaf
 * 3 tablespoons chopped fresh parsley
 * 3 tablespoons chopped pimientos
 * 3 cups hot cooked rice

Directions

 * 1) Sprinkle chicken with salt and pepper. Brown in butter in large skillet over medium heat until golden on each side. Remove chicken from skillet and set aside.
 * 2) Add onion and sherry; cook until tender. Blend in flour and cook until golden brown. Stir in sour cream and broth; blend until smooth. Add tomatoes and bay leaf.
 * 3) Arrange chicken pieces in sauce. Cover, reduce heat and simmer 35 minutes, or until chicken is tender. Remove bay leaf. Stir parsley and pimientos into rice; toss lightly. Serve chicken and sauce over hot pimiento rice.