Chicken Rioja.
Served with a 1999 Coto de Imaz Reserva Rioja, Spain.

Ingredients:

2 Tbsp all-purpose flour

1/4 tsp table salt

1/4 tsp black pepper

5 clove garlic clove(s)

1/4 cup Dole Pitted Prunes

8 Faraon Stuffed Pimento Olives

2 tsp dried thyme

1 Tbsp lemon zest

1 leaf bay leaf

3/4 cup orange juice

3/4 cup red wine

2 Tbsp honey

1/2 cup parsley

8 thigh boneless, skinless chicken thigh(s)

Instructions:

1. Combine flour, salt and pepper in a shallow dish. Dredge chicken in flour mixture. Place thinly sliced garlic in slow cooker. Arrange chicken over garlic; add prunes, olives, dried thyme, lemon zest and bay leaf.

2. Combine orange juice, wine, and honey; pour over chicken. Cover and cook on high for 1 hour. Reduce to low heat and cook for 7 hours. Discard bay leaf. Serve chicken with chopped fresh parsley.