Chicken Romano
Prep: 15 min
Cook: 80 min
Total: 95 min
Serves: 6
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Succulent pieces of chicken are enveloped in a golden, seasoned crust that gives way to tender meat infused with the rich flavors of rosemary and garlic. As this dish bakes, the savory aroma fills your kitchen, promising a comforting meal that’s perfect for family gatherings or an intimate dinner. Paired with fluffy rice that soaks up the delicious broth, Chicken Romano is a delightful choice for anyone who savors hearty, home-cooked goodness.
Ingredients
Ingredients
- 1 - All-Purpose Flour
- 1 - Salt
- 1 - Black Pepper
- 1 - Frying Chicken - Disjointed
- 1/4 Cup Butter
- 1 - Salad Oil
- 3 Cups Chicken Broth
- 1/4 Cup Wine Vinegar
- 1 Clove Garlic - Pressed
- 1 Tsp Rosemary
- 1 Can Mushrooms - Drained
- 1 Cup Rice
- 1/4 to 1/2 Tsp Garlic Powder
- 1 - Parsley - Chopped
Directions
Directions
- Combine enough flour to coat chicken, salt and pepper to taste.
- Coat chicken with seasoned flour.
- Combine butter and 1/2 cup salad oil in skillet; brown chicken well on all sides over medium heat.
- Place chicken in roasting pan.
- Add 1 cup chicken broth, vinegar, garlic clove, rosemary and mushrooms to pan drippings in skillet.
- Pour broth mixture over chicken in pan; cover.
- Bake at 325 degrees for 1 hour or until chicken is tender.
- Pour 2 tablespoons salad oil into skillet; saute rice until lightly browned.
- Season with garlic powder.
- Pour remaining broth over rice; stir in parsley.
- May add additional mushrooms if desired.
- Cover tightly; cook without removing lid for about 20 minutes over low heat.
- Serve rice with chicken.
Nutrition
Per serving · 6 servingsCalories
450
Fat
25 g
Saturated fat
10 g
Carbohydrates
30 g
Sugar
1 g
Fiber
2 g
Protein
25 g
Sodium
600 mg
Cholesterol
90 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 - All-Purpose Flour
- 1 - Salt
- 1 - Black Pepper
- 1 - Frying Chicken - Disjointed
- 1/4 Cup Butter
- 1 - Salad Oil
- 3 Cups Chicken Broth
- 1/4 Cup Wine Vinegar
- 1 Clove Garlic - Pressed
- 1 Tsp Rosemary
- 1 Can Mushrooms - Drained
- 1 Cup Rice
- 1/4 to 1/2 Tsp Garlic Powder
- 1 - Parsley - Chopped
