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Drunken Rosemary Chicken with Basmati Rice

Yield Makes 4 to 6 servings


  • 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

Nutrition 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

How to Make It

  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.