Rioja Chicken

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223482

Yield

4 servings (serving size: 2 thighs, 1 cup sauce, 1/2 cup rice, and 2 tablespoons parsley)

Ingredients

• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 chicken thighs (about 3 pounds), skinned
• 5 garlic cloves, thinly sliced
• 1/2 cup pitted prunes (about 3 1/4 ounces)
• 1/4 cup pimento-stuffed olives
• 2 tablespoons minced fresh or 2 teaspoons dried thyme
• 1 tablespoon grated lemon rind
• 1 bay leaf
• 1 cup orange juice
• 1 cup Rioja or other dry red wine
• 2 tablespoons honey
• 2 cups hot cooked wild rice blend or long-grain rice
• 1/2 cup chopped fresh parsley

Preparation

Combine flour, salt, and pepper in a shallow dish. Dredge chicken in flour mixture. Place garlic in bottom of an electric slower cooker. Arrange chicken over garlic; add prunes, olives, thyme, rind, and bay leaf.

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. Serve over rice. Sprinkle with parsley.