Rioja Chicken

Yield: 4 servings (serving size=2 thighs, 1 c. sauce [includes prunes and olives], 1/2 c. rice, and 2 T. parsley.)
Source: Cooking Light Annual Recipes 1999
Comments: If you don't want to use Rioja wine, replace it with another cup of either orange juice or chicken broth. [Jill's comment: I can't imagine this without the wine; it's where the flavor comes from in large part!] Also if you're short on time, this chicken dish can be cooked on the high heat setting for 4 hours.


3 T. all purpose flour
1/4 tsp. salt
1/4 tsp. black pepper
8 chicken thighs (about 3 lbs), skinned
5 garlic cloves, thinly sliced
1/2 c. pitted prunes (about 3 1/4 oz.)
1/4 c. pimento stuffed olives
2 T. minced fresh or 2 tsp. dried thyme
1 T. grated lemon zest
1 bay leaf
1 c. orange juice
1 c. Rioja or other dry red wine
2 T. honey
2 c. hot cooked wild rice blend or long grain rice
1/2 c. chopped fresh parsley


  1. Combine first 3 ingredients in shallow dish. Dredge chicken in flour mixture.
  2. Place garlic in bottom of an electric slow cooker. Arrange chicken over garlic; add prunes and next 4 ingredients.
  3. Combine orange juice, wine, and honey; pour over chicken.
  4. Cover with lid; cook on high heat setting for 1 hour. Reduce heat setting to low; cook 7 hours.
  5. Discard bay leaf. Serve over rice. Sprinkle with parsley.


Healthy Units: 8 per serving
Calories=379; Fat=7.3g; Protein=33g; Carb=46.3g; Fiber=2.7g; Chol=126mg; Iron=3.8mg; Sodium=1009mg; Calcium=67mg

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