3 boneless chicken breast halves, cut in chunks 3 carrots, sliced 1 onion, chopped 2 stalks celery, sliced 2 cloves garlic, chopped 1/2 box wild rice 1 cup frozen green peas 1 cup dry vermouth 1 1/2 cups chicken stock or water Sea salt, Pepper Rosemary, Olive oil

Preparation

Brown chicken in olive oil. Add carrots, onion, celery and garlic. Saute 3 minutes or until vegetables are slightly tender. Deglaze pan with vermouth. Stir in rice, chicken stock, salt, pepper and rosemary. Cover and simmer until rice is tender and most of the liquid is absorbed. Add peas, stir and replace lid until peas are heated through.