Drunken Rosemary Chicken with Basmati Rice

Name: Drunken Rosemary Chicken with Basmati Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters Chardonnay or other dry white wine; 8 chicken thighs (2 3/4 to 3 lb. total); 118 milliliters fat-skimmed chicken broth; 1 teaspoon coarsely chopped fresh rosemary leaves or dried rosemary; 6 cloves garlic, peeled and thinly sliced; 59 milliliters chopped green onions (including tops); 6 servings Salt and fresh-ground pepper; 355 milliliters precooked dried white rice; 1 sprig Rosemary , rinsed

Drunken Rosemary Chicken with Basmati Rice might be just the main course you are searching for. This gluten free and dairy free recipe serves 6. One serving contains 539 calories, 28g of protein, and 25g of fat. If you have chardonnay, rosemary sprigs, green onions, and a few other ingredients on hand, you can make it. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Rinse thighs and pat dry. Pull off and discard skin; trim off and discard lumps of fat.

Sprinkle thighs lightly with salt and pepper.

Ingredients you will need

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.

Ingredients you will need

Rosemary

Whole Chicken

Garlic

Broth

Wine

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

Ingredients you will need

Bone

Meat

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.

Ingredients you will need

Whole Chicken

Rice