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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 garlic
2 tbsp chopped parsley
1/3 c dry vermouth
1 c rice
2 c chicken broth
1/4 c sour cream


Place chicken in greased 2 qt casserole; sprinkle with 2 1/2 tsp salt and pepper. Add carrots, celery, onion, garlic, parsley and vermouth; cover. Bake in preheated 375 degree oven for 90 minutes. Combine rice, chicken broth, and remaining salt in buttered casserole; cover with foil or lid. Bake for 30 minutes. Remove rice and chicken mixture from oven. Discard garlic from chicken mixture. Add sour cream. Serve chicken mixture on rice. Yield: 6 servings