Rioja Chicken

Name: Rioja Chicken
Ingredients: 3 tablespoons all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 8 chicken thighs (about 3 pounds), skinned; 5 garlic cloves, thinly sliced; 1/2 cup pitted prunes (about 3 1/4 ounces); 1/4 cup pimento-stuffed olives; 2 tablespoons minced fresh or 2 teaspoons dried thyme; 1 tablespoon grated lemon rind; 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 rice; 1/2 cup chopped fresh parsley

15 ingredients

2 steps

Ingredients

3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
8 chicken thighs (about 3 pounds), skinned
5 garlic cloves, thinly sliced
1/2 cup pitted prunes (about 3 1/4 ounces)
1/4 cup pimento-stuffed olives
2 tablespoons minced fresh or 2 teaspoons dried thyme
1 tablespoon grated lemon rind
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 rice
1/2 cup chopped fresh parsley

Directions

1

Combine flour, salt, and pepper in a shallow dish. Dredge chicken in flour mixture. Place garlic in bottom of an electric slower 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.