RIOJA CHICKEN

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Rioja Chicken image

Make and share this Rioja Chicken recipe from Food.com.

Provided by Ashley U

Categories     Chicken

Time 7h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 966.2, Fat 29.9, SaturatedFat 8.4, Cholesterol 157.9, Sodium 310.5, Carbohydrate 98, Fiber 7.5, Sugar 24.1, Protein 46.7

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