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Honey Dijon Chicken and Rice


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Serves 6-8 | Prep Time 10-15min | Cook Time 9 hours

Why I Love This Recipe

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!


Ingredients You'll Need

1 whole chicken
1/2c+/- White Wine or Tarragon Vinegar (I used both)
3-4tblsp Grey Poupon
2-3tblsp Honey
3-4cloves Garlic, crushed
Salt & Pepper
Butter
2c uncooked Rice
1c baby or sliced Carrots


Directions

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.


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