Tonight You Should Have Wine-Roasted Chicken And Rice Dressing


Wine-Roasted Chicken And Rice Dressing Recipe


  • 1 cup uncooked rice
  • 2 tablespoons butter or margarine
  • 1 pound chicken gizzards, finely ground or chopped
  • 1 cup chopped onion
  • ½ cup chopped celery
  • 1 tablespoon chopped chives
  • ¾ teaspoon ground black pepper, divided
  • 1½ cups chicken broth
  • 1 teaspoon paprika
  • ¼ teaspoon rosemary
  • 2 tablespoons white wine
  • 2½ to 3-pound broiler-fryer chicken, quartered
  • 1 teaspoon oregano

  1. Brown rice in butter in large skillet over medium heat. Add gizzards, onion, celery, and chives; cook until gizzards are browned.
  2. Add ½ teaspoon pepper and broth; bring to a boil. Reduce heat, cover and simmer 20 minutes.
  3. Combine paprika, rosemary, wine and remaining ¼ teaspoon pepper; brush on both sides of chicken.
  4. Place chicken skin side up in greased shallow baking dish. Bake, uncovered, at 425 °F for 20 minutes.
  5. Remove chicken from the dish. Spoon dressing into dish; rearrange chicken on top of rice.
  6. Brush with remaining wine mixture. Reduce heat to 375 °F; cover and bake 30 minutes or until chicken is tender.


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