Penzey's Smothered Chicken

Name: Penzey's Smothered Chicken
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4-6 serving(s)
Ingredients: 1 roasting chicken, cut into pieces, giblets removed; 1/4 cup flour; 1/4 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon paprika; 2 tablespoons butter; 3/4 cup dry vermouth; 3/4 cup half-and-half cream; 1 1/2 cups milk

Submitted by House

"I got this from the Penzeys Spices Christmas 2006 Catalogue. I just wanted to get the recipies down, so I don't lose them. I've never tried this."

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Ready In:: 1hr 45mins
Ingredients:: 9
Serves:: 4-6

ingredients

1 roasting chicken, cut into pieces, giblets removed
¹⁄₄ cup flour
¹⁄₄ teaspoon salt
¹⁄₂ teaspoon pepper
1 tablespoon paprika
2 tablespoons butter
³⁄₄ cup dry vermouth
³⁄₄ cup half-and-half cream
1 ¹⁄₂ cups milk

directions

Preheat oven to 375 degrees.
Combine the flour, salt, and pepper in a ziplock bag.
Add the chicken a piece at a time and shake to coat.
In a large skillet over medium-high heat, brown the chicken in the butter, about ten minutes.
Remove chicken to a deep casserole dish and sprinkle with paprika.
Deglaze the skillet with vermouth and pour the liquid over the chicken.
Add the half & half to the casserole dish and enough milk to cover the chiken, about 1 1/2 cups.
Bake at 375 degrees, uncovered for 1 1/2 hours, turning often and stirring up the sauce.
Serve over rice.