Rioja Chicken

Ingredients

3 tablespoons all-purpose flour
teaspoon salt
teaspoon black pepper
8 chicken thighs without skin about 3 pounds
5 garlic cloves thinly sliced
cup pitted prunes about 3 ΒΌ ounces
cup pimiento-stuffed olives
2 tablespoons minced fresh thyme
or 2 tsps dried thyme
1 tablespoon grated lemon peel
1 cup rioja or other dry red wine
2 tablespoons honey
2 cups hot cooked wild rice blend or long-grain r
cup chopped fresh parsley

Preparation

1
Combine flour, salt, and pepper in a shallow dish. Dredge chicken in flour mixture. Place garlic in bottom of an electric slow cooker. Arrange chicken over garlic; add prunes, olives, thyme, rind, and bay leaf.
2
Combine orange juice, wine, and honey; pour over chicken. Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 7 hours. Serve over rice. Sprinkle with parsley.
3
Yield: 4 servings (serving size: 2 thighs, 1 cup sauce, 1/2 cup rice, and 2 tablespoons parsley)

Tools

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Yield:

6.0 servings

Added:

Saturday, February 13, 2010 - 10:02am

Creator:

Anonymous

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