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Drunken Rosemary Chicken with Basmati Rice

Source of Recipe


Sunset, October 2000






List of Ingredients



• 8 chicken thighs (2-3/4 to 3 pounds total)
  
• Salt and fresh-ground pepper
  
• 6 cloves garlic, peeled and thinly sliced
  
• 1 tsp 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
  






Instructions



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. Cover and cook until meat pulls easily from the bone, about 5 hours on Low, 3 hours on High.
   
   
3. 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.
   
   Makes 4 to 6 servings.