Trenholm Venom Chicken Vermouth with Spiced Rice

3 lbs. chicken, cut up
2 stalks celery, chopped
3 carrots, sliced
1 large onion, sliced
2 TB fresh parsley
1 tsp sea salt
3/4 cup dry vermouth
1/2 cup water
3 TB Trenholm Venom hot sauce, divided
1 cup rice (uncooked)
2 cups chicken broth
3/4 cup sour cream (reduced fat is fine)
olive oil

Preheat oven to 375 degrees. Oil a 2-quart casserole dish. Arrange chicken in casserole dish. Add celery, carrots and onion. Pour vermouth, water and 2 TB of Trenholm Venom over mixture. Cover with foil and bake for 90 minutes.

Meanwhile, after chicken has baked for one hour, combine rice, chicken broth and 1 TB Trenholm Venom in a separate baking dish. Cover dish with foil and bake for 30 minutes at 375 Both dishes should be done at approximately the same time.

After chicken has baked for 90 minutes, remove dish from oven and carefully remove foil covering. Use tongs to move chicken pieces to a serving platter. Add sour cream to vegetables in casserole dish and stir.

Serve chicken and vegetables over rice and drizzle with additional Trenholm
Venom at the table.

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