Rioja Chicken
By: Anonymous
Published: Saturday, February 13, 2010 - 10:02am

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 ¼ ounces
cup pimiento-stuffed olives
2 tablespoons minced fresh thyme
or 2 tsps dried thyme
1 tablespoon grated lemon peel
1 bay leaf
1 cup orange juice
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)