Chicken and Rice Rosemary

Preheat oven to 375°F. Rub the halved chicken with 2 tablespoons of butter, then season both halves with ½ teaspoon salt, ½ teaspoon rosemary, and black pepper.

Heat the remaining 2 tablespoons butter in a large oven-safe skillet over medium-high heat. Place the seasoned chicken halves skin-side down in the skillet and cook until golden brown, about 5-7 minutes per side.

Remove the chicken from the skillet and set aside on a plate. In the same skillet, add the chopped onion and cook over medium heat until softened, about 3-4 minutes.

Add the uncooked rice to the skillet and stir constantly for 2 minutes to toast the grains lightly.

Pour in 3 cups of the chicken broth, then add the quartered chicken livers, chopped ham, remaining ½ teaspoon salt, and remaining ½ teaspoon rosemary. Stir well to combine.

Nestle the browned chicken halves into the rice mixture, skin-side up. Cover the skillet with foil or a lid and transfer to the preheated oven.

Bake until the chicken is cooked through (internal temperature 165°F), the rice is tender, and most of the liquid is absorbed, about 35-40 minutes.

Remove the skillet from the oven. Transfer the chicken halves to a cutting board and tent loosely with foil to keep warm.

In a small bowl, whisk together the cornstarch and remaining ½ cup chicken broth until smooth, then stir into the rice mixture in the skillet.

Place the skillet over medium heat and cook, stirring occasionally, until the mixture thickens, about 2-3 minutes.

Remove from heat and stir in the dry sherry and half and half until well combined. Serve the chicken halves over the rice mixture on individual plates.