Drunken Rosemary Chicken with Basmati Rice

By Bostoncook

Ingredients

• 8 chicken thighs
• salt and pepper
• 6 cloves garlic, peeled and thinly sliced
• 1 teaspoon fresh rosemary
• 1 cup dry white wine, such as chardonnay
• 1/2 cup fat-free chicken broth
• 1 1/2 cups cooked rice
• 1/4 cup scallions, chopped

Details

Servings 4

Preparation

Step 1

1. Rinse thighs, pat dry. Pull off and discard skin; trim off and discard lumps of fat. Season. Place in slow-cooker. Sprinkle with garlic and rosemary; pour wine and broth over chicken.

2. Cover and cook until meat pulls easily form the bone, about 5 hours on low, 3 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 mins. Sprinkle with onions.

Notes: This was good, but the chicken was too dried out. Was much better with cheese on top. Might repeat.