Drunken Rosemary Chicken with Basmati Rice Recipe – Sunset Magazine

Ingredients

• 8 chicken thighs (2 3/4 to 3 lb. total)
• Salt and fresh-ground pepper
• 6 cloves garlic, peeled and thinly sliced
• 1 teaspoon coarsely chopped fresh rosemary leaves or dried rosemary
• 1 cup Chardonnay or other dry white wine
• 1/2 cup fat-skimmed chicken broth
• 1 1/2 cups precooked dried white rice
• 1/4 cup chopped green onions (including tops)
• Rosemary sprigs, rinsed