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3 tbl all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
8 x chicken thighs without skin about 3 pounds
5 x garlic cloves thinly sliced
1/2 cup pitted prunes about 3 1/4 ounces
1/4 cup pimiento-stuffed olives
2 tbl minced fresh thyme
1 or 2 tsps dried thyme
1 tbl grated lemon peel
1 x bay leaf
1 cup orange juice
1 cup rioja or other dry red wine
2 tbl honey
2 cup hot cooked wild rice blend or long-grain rice
1/2 cup chopped fresh parsley
Combine flour, salt, and pepper in a shallow dish. Dredge chicken in flour mixture. Place garlic in bottom of an electric slow 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.
Yield: 4 servings (serving size: 2 thighs, 1 cup sauce, 1/2 cup rice, and 2 tablespoons parsley)
WINE AND BEER RECOMMENDATIONS: For this dish, a Rioja from Spain or Pinot Noir . I suggest serving the same wine used to make the sauce.