Braised Rosemary Chicken
3 lb Chicken; cut in serving pieces
1 ts Salt
2 tb Butter
1/2 c Hot chicken broth
1 Sprig fresh rosemary
-=OR=-
1/4 ts Dried rosemary
1 sm Cooking apple
1 sm Potato
1/2 c Dry white wine
Black pepper
Rub chicken pieces well with salt. Set giblets aside. Melt butter in heavy
bottomed pot and brown chicken on all sides. Add broth, rosemary, chicken heart
and gizzards. Cover and simmer 30 minutes. While chicken is cooking, chop liver.
Peel apple and potato; wash potato, then grate with the apple. Add grated apple
and potato, liver and white wine to chicken, adding more broth if necessary.
Continue to cook chicken, covered, for 10 minutes. Season to taste with salt and
pepper and serve.