Braised Chicken & Mushrooms 1 3 1/2-pound broiler-fryer, cut up 2 large chicken legs (about 1 1/4 pounds) 1 1/2 pounds medium-size mushrooms 1 tablespoon salad oil 1 13 3/4- to 14 1/2-ounce can chicken broth 4 garlic cloves 1/4 cup dry red wine 2 teaspoons dried rosemary leaves, crushed 1 1/2 cups regular long-grain rice (optional) 2 tablespoons all-purpose flour 4 teaspoons browning & seasoning sauce 1 16-ounce can whole baby carrots 1. Remove skin and fat from all pieces of chicken except wings. Cut each leg at joint, separating drumstick from thigh. Cut each mushroom in half. 2. In 8-quart Dutch oven over medium-high heat, in hot salad oil, brown chicken in batches, removing pieces to bowl as they brown. Return chicken to Dutch oven; add chicken broth, whole peeled garlic cloves, red wine, and rosemary. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 40 minutes or until juices run clear when chicken is pierced with a knife. 3. Meanwhile, if you like, prepare rice as label directs. Keep warm. 4. In cup, with fork, mix flour, browning & seasoning sauce, and 1/4 cup water until blended. Stir flour mixture into chicken mixture; cook over medium-high heat, stirring, until sauce boils and thickens slightly; boil 1 minute. Stir in carrots; heat through. 5. Serve chicken mixture over rice if you like.