Ingredients
- 1 - 3 -1/2 lb. chicken cut up
- 1-1/2 lbs. mushrooms
- 1 tablespoon salad oil
- 1 13 to 14 oz. can chicken broth
- 4 garlic cloves
- 1/4 cup dry red wine
- 2 tablespoons dried rosemary leaves crushed
- 1-1/2 cups long grain rice
- 2 tablespoons all-purpose flour
- 4 teaspoon browning and seasoning sauce
- 1 16 oz. can whole baby carrots
Preparation
Step 1
Remove skin and fat from all pieces of chicken except wings. Cut each mushroom in half. In 8 quart dutch oven over medium high heat, in hot oil, brown chicken in batches, removing pieces to bowl as they brown. Return chicken to dutch oven, add chicken broth, whole peeled garlic cloves, red wine and rosemary. Over high heat, heat to boiling. Reduce heat to low, cover and simmer 40 minutes or until juices run clear when chicken is pierced with a knife.
Meanwhile, prepare rice as label directs. Keep warm. In cup with fork, mix flour, browning and seasoning sauce, and 1/4 cup water until blended. Stir four mixture into chicken mixture, cook over medium-high heat, stirring until sauce boils and thickens slightly, boil 1 minute. Stir in carrots, heat through. Serve chicken over rice.