Drunken Rosemary Chicken with Basmati Rice
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.
Rinse thighs and pat dry. Pull off and discard skin; trim off and discard lumps of fat.
Sprinkle thighs lightly with 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.
Cover and cook until meat pulls easily from the bone, about 5 hours on low, 3 hours on high.
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.