Chicken Vermouth with Rice

Description
Makes 6 servings

Ingredients

 * 1 broiler-fryer chicken (2-1/2 to 3 pounds), cut up
 * 1/2 teaspoon salt
 * 1/2 teaspoon ground black pepper, divided
 * 3 medium carrots, sliced
 * 2 ribs celery, thinly sliced
 * 1 medium onion, thinly sliced
 * 12 cloves garlic, peeled
 * 2 tablespoons chopped fresh parsley
 * 1/3 cup dry white vermouth
 * 1/4 cup sour cream
 * 3 cups hot cooked rice (cooked in chicken broth

Directions
Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken, carrots, celery, onion, garlic, parsley and wine in 2-quart covered baking dish. Cover with double thickness of foil. Place baking dish lid over foil. Bake at 375 degrees 1-1/2 hours without removing cover. Stir in sour cream. Serve over hot rice.