Rioja Chicken

• 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

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

allpurpose, salt, black pepper, chicken, garlic, pimento stuffed olive, thyme, lemon rind, bay leaf, orange juice, rioja wine, honey, hot cooked, parsley

Taken from www.food.com/recipe/rioja-chicken-10500 (may not work)