1 (2-1/2- to 3-lb) roasting chicken, cut into serving pieces
1 can (14.5 oz.) diced tomatoes , undrained
1/2 lb. fresh mushrooms, sliced
1 Tbsp. sugar
2 3/4 cups water
1 1/2 cups uncooked regular rice
1/8 tsp. crushed saffron (optional)
3/4 cup grated Parmesan cheese
2 Tbsp. all-purpose flour
Combine Wish-Bone® Italian Dressing , onion and rosemary in large non-metallic bowl. Add chicken and turn to coat. Cover and marinate in refrigerator, turning occasionally, 3 hours or overnight. Remove chicken, reserving marinade.
Brown chicken in 12-inch skillet,. Add 1/2 cup reserved marinade, tomatoes, mushrooms and sugar. Simmer covered, stirring occasionally, 45 minutes or until chicken is thoroughly cooked. Remove chicken and keep warm; add flour mixed with 1/4 cup water to skillet and cook, stirring frequently, until sauce is thickened, about 5 minutes.
Meanwhile, combine remaining marinade, 2-1/2 cups water, rice and saffron in large saucepan. Bring to a boil, reduce heat and simmer covered 15 minutes or until rice is tender. Remove from heat and stir in cheese.
To serve, arrange chicken around rice and top with 1/3 sauce; serve with remaining sauce.