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RIOJA CHICKEN

Rioja Chicken

Backstory

This recipe is from Cooking Light, although I have modified it a bit. This is one of my favorite "company" meals because it is so good, and the ingredients are such a surprise.

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INGREDIENTS

5 garlic cloves, thinly sliced

4 tablespoons all purpose flour

¼ teaspoon salt

½ teaspoon black pepper

8 chicken thighs (3 pounds)

½ cup pitted prunes (about 3 ¼ ounces)

¼ cup pimento-stuffed green olives, sliced

2 tablespoons minced fresh or 2 teaspoons dried thyme

Sauce:

1 bay leaf

1 cup orange juice

1 cup Rioja or other red wine

2 tablespoons honey

DIRECTIONS

Place garlic slices in the bottom of crock pot. Combine flour, salt & pepper in a shallow dish. Dredge chicken in flour mixture. Lay the chicken over garlic.

Spread prunes, olives and thyme on top of chicken.

Combine all ingredients for the sauce (Note: you can use chicken broth in place of the wine). Pour over chicken.

Cover, cook on high for 1 hour, reduce heat to low, cook 7 hours.

RECIPE BACKSTORY

Backstory

This recipe is from Cooking Light, although I have modified it a bit. This is one of my favorite "company" meals because it is so good, and the ingredients are such a surprise.