Drunken Rosemary Chicken with Basmati Rice

Recipe from

Sunset

Nutritional Information

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

Ingredients

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

Preparation

1. Rinse thighs and pat dry. Pull off and discard skin; trim off and discard lumps of fat. Sprinkle thighs lightly with salt and pepper.

2. 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.

3. Cover and cook until meat pulls easily from the bone, about 5 hours on low, 3 hours on high.

4. 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.

Note:

October 2000
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