• 8servings
  • 60minutes
  • 220calories

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Ingredients Jump to Instructions ↓

  1. 1 chicken ,

  2. 4 pounds, cut into 8 pieces 2 large chicken legs , about 1 1/4 pounds 1 1/2 pound(s) medium mushrooms

  3. 1 tablespoon(s) vegetable oil

  4. 1 can(s) (14 to 14 1/2 ounces each) chicken broth , 1 3/4 cups 4 clove(s) garlic

  5. 1/4 cup(s) dry red wine

  6. 2 teaspoon(s) dried rosemary leaves , crushed 1 1/2 cup(s) regular long-grain white rice

  7. 2 tablespoon(s) all-purpose flour

  8. 4 teaspoon(s) browning & seasoning sauce

  9. 1/4 cup(s) water

  10. 1 can(s) (16-ounce) whole baby carrots

Instructions Jump to Ingredients ↑

  1. Remove skin and fat from all pieces of chicken except wings. Cut each leg at joint, separating drumstick from thigh. Cut each mushroom in half.

  2. 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.

  3. Meanwhile, if you like, prepare rice as label directs. Keep warm.

  4. In cup, with fork, mix flour, browning & seasoning sauce, and water until blended. Stir flour mixture into chicken mixture; cook over medium-high heat, stirring, until sauce boils and thickens slightly; boil 1 minute. Stir in carrots; heat through.

  5. Serve chicken mixture over rice if you like.


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