Italian Chicken with Rice

Pat chicken pieces dry with paper towels and season generously on both sides with salt, ground black pepper, and garlic powder.

Heat bacon drippings or vegetable oil in a large skillet over medium-high heat until shimmering.

Working in batches if necessary, place chicken pieces skin-side down in the hot oil and cook without moving for 5-6 minutes until golden brown on the bottom.

Flip chicken pieces and cook for another 4-5 minutes until the second side is golden.

Add the dry white wine and rosemary leaves, stirring gently to combine.

Reduce heat to medium, cover the skillet with a lid, and simmer for 15-18 minutes until chicken is cooked through and juices run clear when pierced.

Transfer the hot cooked rice to a serving platter or individual bowls.

Arrange the chicken pieces over the rice and spoon the mushroom sauce with pan juices over the top before serving.