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
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.
This recipe smelled wondeful while cooking, but when finished the chicken was ok. I was hoping it would taste alot better than it did. My husband made a gravy from the juices from the chicken and it was pretty good, but still was somewhat blan. I have made other recipes from Sunset that have been really good! The good thing about this recipe is it doesn't have alot of ingredients and we already had everything we needed. It is an easy recipe, I will give it that!
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