Rioja Chicken

Ingredients

• 1  bay leaf 
• 0.3 teaspoon pepper black
• 3 pounds chicken thighs 
• 3 tablespoons flour all-purpose
• 0.5 cup parsley fresh chopped
• 5  garlic cloves thinly sliced
• 2 tablespoons honey 
• 1 tablespoon lemon rind grated
• 1 cup orange juice 
• 0.3 cup pimento-stuffed olives 
• 3.3 ounces prune- cut to pieces pitted
• 2 cups rice blend long-grain wild hot cooked
• 0.3 teaspoon salt 
• 2 tablespoons teaspoons thyme dried fresh minced
• 1 cup rioja dry red

Equipment

Directions

1. Combine flour, salt, and pepper in a shallow dish. Dredge chicken in flour mixture.
2. Place garlic in bottom of an electric slower cooker. Arrange chicken over garlic; add prunes, olives, thyme, rind, and bay leaf.
3. Combine orange juice, wine, and honey; pour over chicken. Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 7 hours.
4. Serve over rice.
5. Sprinkle with parsley.