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Drunken Rosemary Chicken with Basmati Rice





Yields
Makes 4 to 6 servings

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

Step 2
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.

Step 3
3

Cover and cook until meat pulls easily from the bone, about 5 hours on low, 3 hours on high.

Step 4
4

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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories242
% Daily Value *
Total Fat 4.7g7%

Saturated Fat 1.2g6%
Cholesterol 99mg33%
Sodium 113mg5%
Total Carbohydrate 21g8%

Dietary Fiber 0.6g3%
Protein 26g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.