Recipe

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• 3 tbsp all-purpose flour
• 1/4 tsp salt
• 1/4 tsp black pepper
• 8 chicken thighs, skinned (about 3 lb)
• 5 cloves garlic, thinly sliced
• 1/2 cup pitted prune (about 3-1/4 oz)
• 1/4 cup pimento stuffed olive
• 2 tbsp minced fresh thyme
• 1 tbsp 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 tbsp honey
• 2 cups hot cooked wild rice
• 1/2 cup chopped fresh parsley

• 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.