Rioja Chicken Recipes

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RIOJA CHICKEN



Rioja Chicken image

Make and share this Rioja Chicken recipe from Food.com.

Provided by Ashley U

Categories     Chicken

Time 7h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 966.2, Fat 29.9, SaturatedFat 8.4, Cholesterol 157.9, Sodium 310.5, Carbohydrate 98, Fiber 7.5, Sugar 24.1, Protein 46.7

RIOJA CHICKEN



RIOJA CHICKEN image

Categories     Chicken

Yield 4 people

Number Of Ingredients 14

2 pounds chicken thighs, skin removed
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper
5 cloves garlic, sliced
1/2 cup pimiento-stuffed green olives
1/2 cup prunes, pitted and quartered
1 tablespoon lemon zest
3 bay leaves
1 teaspoon dried thyme
2 tablespoons honey
1 cup Rioja wine (or other light, dry red)
1 cup orange juice
1/2 cup loosely packed parsley, chopped

Steps:

  • 1. Toss the chicken with the flour, salt and pepper, and combine with the garlic, olives, prunes, lemon zest and thyme in the slow cooker. 2. Whisk together the honey, wine and orange juice, and pour over the chicken. Cook on low for 8 hours. Just before serving, sprinkle with parsley

RIOJA CHICKEN



RIOJA CHICKEN image

Categories     Chicken

Yield 4 servings

Number Of Ingredients 14

3 T flour
1/4 t salt
1/4 t pepper
8 skinned chicken thighs
5 garlic cloves, thinly sliced
1/2 c pitted prunes
1/4 cup pimiento-stuffed olives
2 T minced fresh or 2 t dried thyme
1 T grated lemon rind
1 bay leaf
1 c orange juice
1 c Rioja or other dry red wine
2 T honey
2 c hot cooked rice

Steps:

  • 1. Combine 1st three ingredients in shallow dish. Dredge chicken in flour mixture. Place garlic in 3 1/2-4 1/2 qt.slow cooker. Arrange chicken over garlic; add prunes and nex 4 ingredients. 2. Combine orange juice, wine and honey; pour over chicken. Cover with lid; cook on high 1 hour. Reduce heat to low; cook 7 hours. Discard bay leaf. Serve chicken and sauce over rice.

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