Rioja Chicken

Submitted by Ashley U

• Ready In: 7hrs 15mins
• Ingredients: 15
• 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.

Reviews

[karen in tbay]

Nice change from our usual spicy/garlicky dishes we prepare. I am the only one in the family that loves olives and I loved the variety of the sweet of the prunes and the salt of the olives. I would add more olives then the whole dish would be mine.We didn't have enuf red wine so used the orange juice as suggested.