1 (4 pound) chicken, cut into pieces
1/2 to 3/4 cup flour
Vegetable oil
2 cloves garlic, minced
1 small onion, sliced
3 large potatoes, cut in quarters
3 large carrots, cut in half
3 tablespoons butter, melted
3 cups dry red wine
1 (3 ounce) can sliced mushrooms, liquid reserved
1 1/2 teaspoons salt
1 1/2 cups rice, cooked
Coat chicken pieces with flour. Brown a few pieces at a time in vegetable oil in a large skillet. Place pieces in a 13 x 9-inch casserole. Arrange garlic, onion, potatoes and carrots around the chicken.
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Drain oil from skillet. Add butter, wine, mushrooms with liquid and salt. Scrape browned bits from bottom. Pour over chicken. Cover and bake at 325 degrees F for 2 hours.
Cook rice and mound in center of platter. Arrange chicken and vegetables around rice. Pour sauce over rice.
Yields 4 to 6 servings.
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