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Poultry
Chickens
Smothered Chicken

James's Cut Up Vermouth Smothered Chicken

1  roasting chicken, cut into pieces, giblets removed 
1/4  cup flour 
1/4  teaspoon salt 
1/2  teaspoon pepper 
1  tablespoon paprika 
2  tablespoons butter 
3/4  cup dry vermouth 
3/4  cup half-and-half cream 
1 1/2  cups milk 

Preheat oven to 375 degrees.
Combine the flour, salt, and pepper in a ziplock bag.
Add the chicken a piece at a time and shake to coat.
In a large skillet over medium-high heat, brown the chicken in the butter, about ten minutes.
Remove chicken to a deep casserole dish and sprinkle with paprika.
Deglaze the skillet with vermouth and pour the liquid over the chicken.
Add the half & half to the casserole dish and enough milk to cover the chiken, about 1 1/2 cups.
Bake at 375 degrees, uncovered for 1 1/2 hours, turning often and stirring up the sauce.
Serve over rice.