Drunken Rosemary Chicken with Basmati Rice |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
8 chicken thighs (2 3/4 to 3 lb. total) |
salt and fresh-ground pepper |
6 cloves garlic, peeled and thinly sliced |
1 teaspoon coarsely chopped fresh rosemary leaves or dried rosemary |
1 cup chardonnay or other dry white wine |
1/2 cup fat-skimmed chicken broth |
1 1/2 cups precooked dried white rice |
1/4 cup chopped green onions (including tops) |
rosemary sprigs, rinsed |
Directions:
1. Rinse thighs and pat dry. Pull off and discard skin; trim off and discard lumps of fat. Sprinkle thighs lightly with salt and pepper.
2. Place thighs in a 4 1/2-quart or larger electric slow-cooker. Sprinkle with garlic and chopped rosemary; pour wine and broth over chicken.
3. Cover and cook until meat pulls easily from the bone, about 5 hours on low, 3 hours on high.
4. Skim and discard fat from juices. Add rice and mix to moisten evenly. Turn cooker to high; cover and cook, stirring several times, until rice is just tender to bite, about 5 minutes. Spoon chicken and rice onto a platter. Sprinkle with onions and garnish with rosemary sprigs. Add salt and pepper to taste.
|
|