Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Chicken Vermouth with Rice




Source of Recipe


Unknown


List of Ingredients




3 lb. fryer pieces
3 tsp. salt
1/2 tsp. pepper
3 med. carrots, sliced
2 stalks, celery, thinly sliced
1 med. onion, thinly sliced
4 cloves of garlic
2 tbsp. chopped parsley
1/3 C dry vermouth
1 C rice
2 C chicken broth
1/4 C sour cream


Recipe



Place chicken in greased 2-quart casserole. Sprinkle with 2 1/2 teaspoons salt and pepper. Add next 6 ingredients; cover. Bake in 375-de­gree oven for 1 1/2 hours. Combine rice, chicken broth and remaining salt in greased casserole. Cover. Bake for 30 minutes. Remove casserole from oven. Remove garlic from chicken mix­ture. Stir in sour cream. Serve chicken mixture over rice. Yield: 6 servings.