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