Healthy Recipes for Moms

Minimize your dinnertime craziness!

Red Wine and Chicken Thighs in a Crockpot

Ingredients:

3 tablespoons flour

1/4 tsp salt

1/4 tsp black pepper

8 skinless chicken thighs (about 3 pounds)

5 garlic cloves thinly sliced, or 2 tsp jarred minced garlic

1/2 cup pitted prunes (sounds unappetizing, but it’s good)

1/4 cup green olives, with or without pimentos

2 tsp dried thyme

1 tablespoon grated lemon rind (optional)

1 bay leaf

1 cup orange juice

1 cup dry red wine

2 tablespoons honey

1/2 cup chopped fresh parsley (optional)

2 cups cooked brown rice or whole wheat couscous if you don’t have time for rice

Directions: Combine flour, salt, and pepper on a plate, and dredge chicken thighs in the flour mixture. Place garlic in the bottom of crockpot. Arrange chicken over garlic. Add prunes, olives, thyme, lemon rind, and bay leaf. In separate bowl, mix orange juice, wine, and honey together. Pour over chicken. Cover and cook on high for 1 hour, then on low for 7 hours; or on high for 2 hours, then on low for 4 hours. Serve over rice. Sprinkle with parsley if desired. Serves 4.

This recipe is from Cooking Light 1998.

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November 18, 2007 Posted by | Chicken, Entree-Crockpot or Stockpot | , , , , , , , , | 2 Comments