- 8 chicken thighs (2 3/4 to 3 lb. total)
- Salt and fresh-ground pepper
- 6 cloves garlic, peeled and thinly sliced
- 1 teaspoon coarsely chopped fresh rosemary leaves or dried rosemary
- 1 cup Chardonnay or other dry white wine
- 1/2 cup fat-skimmed chicken broth
- 1 1/2 cups precooked dried white rice
- 1/4 cup chopped green onions (including tops)
- Rosemary sprigs, rinsed
- calories 242
- caloriesfromfat 17 %
- protein 26 g
- fat 4.7 g
- satfat 1.2 g
- carbohydrate 21 g
- fiber 0.6 g
- sodium 113 mg
- cholesterol 99 mg
How to Make It
Rinse thighs and pat dry. Pull off and discard skin; trim off and discard lumps of fat. Sprinkle thighs lightly with salt and pepper.
Place thighs in a 4 1/2-quart or larger electric slow-cooker. Sprinkle with garlic and chopped rosemary; pour wine and broth over chicken.
Cover and cook until meat pulls easily from the bone, about 5 hours on low, 3 hours on high.
Skim and discard fat from juices. Add rice and mix to moisten evenly. Turn cooker to high; cover and cook, stirring several times, until rice is just tender to bite, about 5 minutes. Spoon chicken and rice onto a platter. Sprinkle with onions and garnish with rosemary sprigs. Add salt and pepper to taste.