RIOJA CHICKEN

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RIOJA CHICKEN image

Categories     Chicken

Yield 4 servings

Number Of Ingredients 14

3 T flour
1/4 t salt
1/4 t pepper
8 skinned chicken thighs
5 garlic cloves, thinly sliced
1/2 c pitted prunes
1/4 cup pimiento-stuffed olives
2 T minced fresh or 2 t dried thyme
1 T grated lemon rind
1 bay leaf
1 c orange juice
1 c Rioja or other dry red wine
2 T honey
2 c hot cooked rice

Steps:

  • 1. Combine 1st three ingredients in shallow dish. Dredge chicken in flour mixture. Place garlic in 3 1/2-4 1/2 qt.slow cooker. Arrange chicken over garlic; add prunes and nex 4 ingredients. 2. Combine orange juice, wine and honey; pour over chicken. Cover with lid; cook on high 1 hour. Reduce heat to low; cook 7 hours. Discard bay leaf. Serve chicken and sauce over rice.

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