Chicken Vermouth with Rice
This easy to prepare chicken dish is paired with David Frankham's Late Summer Pudding in Supper with the Stars, which continues Vincent's culinary journey. It first appeared in the paperback tie-in to his 1971 show Cooking Price-Wise.
Place in a casserole dish and cover with foil.
Bake for 1½ hours.
When cooked, stir in the sour cream.
Cook the rice.
How to make
Preheat oven to 375℉.
Sprinkle the chicken joints with salt and pepper.
Place the seasoned chicken and the next six ingredients in a large casserole dish that has a lid. Cover the dish with two thicknesses of foil and then place the lid on top of the foil.
Bake for 1½ hours without removing the cover. When cooked, stir in the sour cream.
Place rice, water and salt in a saucepan. Bring to a boil and stir once. Cover tightly and simmer for 15 minutes.
Serve chicken over rice.
Supper from the Stars is available worldwide from Amazon, including:
4 chicken joints
2 ½ teaspoons salt
½ teaspoon pepper
3 medium carrots, sliced
6 tablespoons diced celery
½ cup thinly sliced onion
1 clove garlic (crushed/minced)
2 tablespoons chopped parsley
5 tablespoons dry vermouth
⅓ cup sour cream
1 heaped cup long-grain rice
1 teaspoon salt