Chicken and Rice Rosemary

== Description ==
Makes 4 servings.
== Ingredients ==
* 1 broiler-fryer chicken (2½ to 3 pounds), halved
* ¼ cup butter or margarine, divided
* 1 teaspoon salt, divided
* 1 teaspoon rosemary leaves, divided
* ¼ teaspoon ground black pepper
* ¾ cup (4 ounces) chopped fully-cooked ham
* 4 ounces chicken livers, quartered
* 1 cup chopped onion
* 1 cup uncooked rice
* 3½ cups chicken broth, divided
* 1 tablespoon cornstarch
* 2 tablespoons dry sherry
* 2 tablespoons half and half
== Directions ==
# Cook chicken in 3 tablespoons butter over medium-high heat in 10-inch skillet, about 10 minutes, turning to brown evenly.
# Season with ½ teaspoon salt, ½ teaspoon rosemary and pepper. Reduce heat, cover, and cook 25 minutes, or until done.
# Melt remaining 1 tablespoon butter in 2- to 3-quart saucepan.
# Add ham and chicken livers; cook over medium-high heat until livers are browned, about 3 minutes. Remove from pan; set aside.
# Add onion; cook until tender crisp.
# Stir in rice, 2 cups broth, and remaining ½ teaspoon salt. Bring to a boil. Reduce heat, cover and simmer 15 minutes, or until rice is tender and liquid is absorbed.
# Gently fold in ham and livers.
# Combine remaining 1½ cups broth and rosemary in small saucepan with cornstarch dissolved in sherry.
# Cook, stirring
Category:Main Dish Poultry Recipes
Category:Main Dish Meat Recipes
Category:Chicken Recipes
Category:Chicken liver Recipes
Category:Rosemary Recipes
Category:Sherry Recipes
Category:Rice Recipes
Category:Ham Recipes