Chicken Vermouth with Rice

Description
Makes 6 servings

Ingredients

 * 1 broiler-fryer chicken (2½ to 3 pounds), cut up
 * ½ teaspoon salt
 * ½ 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
 * ⅓ cup dry white vermouth
 * ¼ cup sour cream
 * 3 cups hot cooked rice (cooked in chicken broth

Directions

 * 1) Sprinkle chicken with ½ teaspoon salt and ¼ teaspoon pepper.
 * 2) 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.
 * 3) Bake at 375 °F for 1½ hours without removing cover. Stir in sour cream.
 * 4) Serve over hot rice.