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Prep Time: 15 Minutes Cook Time: 405 Minutes |
Ready In: 420 Minutes Servings: 6 |
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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.
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