Chicken and Rice Rosemary

From Recidemia
Jump to: navigation, search


Makes 4 servings.



  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