Penzey's Smothered Chicken

I got this from the Penzeys Spices Christmas 2006 Catalogue. I just wanted to get the recipies down, so I don't lose them. I've never tried this.

• Ready In: 1 hr 45 mins
• Serves: 4-6

Ingredients

• 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

Directions

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.