Penzey's Smothered Chicken

• 1 roasting chicken, cut into pieces, giblets removed
• 14 cup flour
• 14 teaspoon salt
• 12 teaspoon pepper
• 1 tablespoon paprika
• 2 tablespoons butter
• 34 cup dry vermouth
• 34 cup half-and-half cream
• 1 12 cups milk

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

chicken, flour, salt, pepper, paprika, butter, cream, milk

Taken from www.food.com/recipe/penzeys-smothered-chicken-203525 (may not work)