Rioja Chicken
  • 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
  1. 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.
  2. Spread prunes, olives and thyme on top of chicken.
  3. Combine all ingredients for the sauce (Note: you can use chicken broth in place of the wine). Pour over chicken.
  4. Cover, cook on high for 1 hour, reduce heat to low, cook 7 hours.
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.