Rioja Chicken

• Ready In: 7 hrs 15 mins
• Serves: 4-6

Ingredients

• 3  tablespoons all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 8  chicken thighs, skinned (about 3 pounds)
• 5  cloves garlic, thinly sliced
• 1⁄2 cup  pitted prune (about 3-1/4 ounces)
• 1⁄4 cup  pimento stuffed olive
• 2  tablespoons  minced fresh thyme or 2  tablespoons dried thyme
• 1  tablespoon  grated fresh lemon rind
• 1  bay leaf
• 1  cup  orange juice
• 1  cup  rioja wine (you could use orange juice) or 1  cup dry red wine (you could use orange juice)
• 2  tablespoons honey
• 2  cups  hot cooked wild rice or 2  cups  hot cooked long-grain rice
• 1⁄2 cup  chopped fresh parsley

Directions

1. Combine flour, salt, and pepper in a shallow dish.
2. Dredge chicken in flour mixture.
3. Place garlic in bottom of an electric slower cooker.
4. Arrange chicken over garlic; add prunes, olives, thyme, rind, and bay leaf.
5. Combine orange juice, wine, and honey; pour over chicken.
6. Cover with lid; cook on high heat for 1 hour.
7. Reduce heat setting to low; cook 7 hours.
8. Serve over rice.
9. Sprinkle with parsley.