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Braised Rosemary Chicken

Yield: 4 Servings

3 lb Chicken; cut in serving pieces
1 ts Salt
2 tb Butter
1 sm Cooking apple
1 sm Potato
1/2 c white wine
1/2 c Hot chicken broth
1 Sprig fresh rosemary
Black pepper

Directions:

Rub chicken pieces well with salt. Set giblets aside. Melt the butter in a heavy bottomed pot and brown the chicken on all sides. Add broth, rosemary, chicken heart and gizzards. Cover and simmer for 35 minutes. While chicken is cooking, chop the liver. Peel the apple and potato; grate with the apple. Add grated apple and potato, liver and white wine to chicken, adding more broth if necessary. Continue to cook chicken, covered, for 12 minutes. Season to taste with salt and pepper. Serve