Chicken and Rice Rosemary

Description
Makes 4 servings.

Ingredients

 * 1 broiler-fryer chicken (2½ to 3 pounds), halved
 * ¼ cup butter or margarine, divided
 * 1 teaspoon salt, divided
 * 1 teaspoon rosemary leaves, divided
 * ¼ teaspoon ground black pepper
 * ¾ cup (4 ounces) chopped fully-cooked ham
 * 4 ounces chicken livers, quartered
 * 1 cup chopped onion
 * 1 cup uncooked rice
 * 3½ cups chicken broth, divided
 * 1 tablespoon cornstarch
 * 2 tablespoons dry sherry
 * 2 tablespoons half and half

Directions

 * 1) Cook chicken in 3 tablespoons butter over medium-high heat in 10-inch skillet, about 10 minutes, turning to brown evenly.
 * 2) Season with ½ teaspoon salt, ½ teaspoon rosemary and pepper. Reduce heat, cover, and cook 25 minutes, or until done.
 * 3) Melt remaining 1 tablespoon butter in 2- to 3-quart saucepan.
 * 4) Add ham and chicken livers; cook over medium-high heat until livers are browned, about 3 minutes. Remove from pan; set aside.
 * 5) Add onion; cook until tender crisp.
 * 6) Stir in rice, 2 cups broth, and remaining ½ teaspoon salt. Bring to a boil. Reduce heat, cover and simmer 15 minutes, or until rice is tender and liquid is absorbed.
 * 7) Gently fold in ham and livers.
 * 8) Combine remaining 1½ cups broth and rosemary in small saucepan with cornstarch dissolved in sherry.
 * 9) Cook, stirring