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
 * 1/2 cup chopped celery
 * 1 tablespoon chopped chives
 * 3/4 teaspoon ground black pepper, divided
 * 1 1/2 cups chicken broth
 * 1 teaspoon paprika
 * 1/4 teaspoon rosemary
 * 2 tablespoons white wine
 * 2 1/2 to 3 pound broiler-fryer chicken, quartered
 * 1 teaspoon oregano
 * 1 teaspoon prepared horseradish
 * 1/4 teaspoon ground black pepper
 * 1 pound peeled and deveined shrimp
 * 3 cups hot cooked rice
 * grated Parmesan cheese (optional)
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper
 * 3 cups hot cooked rice
 * grated Parmesan cheese (optional)
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper
 * 1/4 teaspoon ground white pepper

Directions
Brown rice in butter in large skillet over medium heat. Add gizzards, onion, celery and chives; cook until gizzards are browned. Add 1/2 teaspoon pepper and broth; bring to a boil. Reduce heat, cover and simmer 20 minutes.

Combine paprika, rosemary, wine and remaining 1/4 teaspoon pepper; brush on both sides of chicken. Place chicken skin side up in greased shallow baking dish. Bake, uncovered, at 425 degrees 20 minutes.

Remove chicken from dish. Spoon dressing into dish; rearrange chicken on top of rice. Brush with remaining wine mixture. Reduce heat to 375 degrees; cover and bake 30 minutes or until chicken is tender.