Honey Dijon Chicken and Rice
1 whole chicken
1/2c+/- White Wine or Tarragon Vinegar (I used both)
3-4tblsp Grey Poupon
3-4cloves Garlic, crushed
Salt & Pepper
2c uncooked Rice
1c baby or sliced Carrots
THE NIGHT BEFORE or THAT MORNING:
Loosen skin around chicken and put it in the Crockpot.
Mix together wine/vinegar, mustard, honey, garlic, salt & pepper.
Pour into and over chicken in crock; add more wine/vinegar if need be to make 1" or so liquid at bottom of crock.
Set on LOW and cook 6-8hrs til roasted and fall-off-the-bone tender; set aside.
TO PREPARE RICE:
Remove chicken from crock and strain liquid into measuring pitcher; add sufficient water to make 4 1/2c.
Bring liquid to bowl in large saucepan w/tight-fitting lid; add rice.
Boil and stir 5min, then reduce heat to low, cover and simmer 20-25min til rice is done.
Meanwhile, cook carrots in pot of boiling water til tender as you prefer.
When rice is done, drain carrots and stir into rice, adding a pat or two of butter to fluff and taste.
Serve chicken pieces, chunks or shreds atop rice.
Pairs Well With
No story really- I just live by either the Crockpot or the Dutch oven, and this was a crock-creation. Sounded like it'd be good- and it was!