Wine-roasted Chicken and Rice Dressing

Heat 2 tablespoons butter or margarine in a large skillet over medium heat. Add the finely ground or chopped chicken gizzards and cook, stirring occasionally, until browned and cooked through, about 8-10 minutes.

Add the chopped onion and celery to the skillet with the gizzards. Sauté until softened, about 5 minutes, stirring occasionally.

Stir in the uncooked rice, chopped chives, ½ teaspoon of the ground black pepper, paprika, rosemary, and white wine. Mix well to combine all ingredients.

Pour the chicken broth into the skillet and bring to a simmer. Reduce heat to low, cover, and cook for 20-25 minutes until the rice is tender and broth is absorbed. Set the dressing aside.

Preheat the oven to 350°F while the dressing cooks. Pat the quartered chicken dry with paper towels and season all sides with the remaining ¼ teaspoon ground black pepper and the oregano.

Place the seasoned chicken quarters skin-side up in a roasting pan or baking dish. Roast uncovered in the preheated 350°F oven for 60-70 minutes, until the skin is golden brown and the internal temperature reaches 165°F at the thickest part of the thigh.

Transfer the roasted chicken quarters to a serving platter and arrange the rice dressing alongside or underneath the chicken pieces. Serve hot.