Rioja Chicken

Rioja wine, a dry red wine produced in the Rioja region of Northern Spain, gives this dish its characteristic flavor. But if you don't want to use alcohol, replace the wine with another cup of liquid (either orange juice or chicken broth). Also, if you're short on time, this chicken dish can be cooked on the high-heat setting for 4 hours.


4 servings (serving size: 2 thighs, 1 cup sauce, 1/2 cup rice, and 2 tablespoons parsley)

Recipe from

Cooking Light

Nutritional Information

Calories 379
Caloriesfromfat 17 %
Fat 7.3 g
Satfat 1.7 g
Monofat 2.7 g
Polyfat 1.6 g
Protein 33 g
Carbohydrate 46.3 g
Fiber 2.7 g
Cholesterol 126 mg
Iron 3.8 mg
Sodium 1009 mg
Calcium 67 mg


3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
8 chicken thighs (about 3 pounds), skinned
5 garlic cloves, thinly sliced
1/2 cup pitted prunes (about 3 1/4 ounces)
1/4 cup pimento-stuffed olives
2 tablespoons minced fresh or 2 teaspoons dried thyme
1 tablespoon grated lemon rind
1 bay leaf
1 cup orange juice
1 cup Rioja or other dry red wine
2 tablespoons honey
2 cups hot cooked wild rice blend or long-grain rice
1/2 cup chopped fresh parsley


Combine flour, salt, and pepper in a shallow dish. Dredge chicken in flour mixture. Place garlic in bottom of an electric slower cooker. Arrange chicken over garlic; add prunes, olives, thyme, rind, and bay leaf.

Combine orange juice, wine, and honey; pour over chicken. Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 7 hours. Serve over rice. Sprinkle with parsley.

Marge Perry,

Cooking Light

November 1998
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