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Recipes like Moms* Used to Make

Chicken and Rice Stew

From Grandma Marilyn.

8 chicken thighs
salt & fresh ground pepper
6 cloves garlic, peeled and thinly sliced
1 tsp coarsely chopped fresh rosemary, or dried
1 cup dry white wine
1/2 c. chicken broth
1 1/2 cups cooked (left over) rice
1/4 c chopped green onion, including tops
fresh rosemary sprigs, for garnish

1. Rinse & dry thighs, Pull off & discard skin and lumps of fat. Sprinkle with salt and pepper

2.  Place thighs in 4 1/2 qt slow cooker. Sprinkle with garlic & chopped rosemary, pour wine & broth over chicken

3. Cover & cook until meat pulls easily from bone, about 5 hrs on low, 3 on high

4. Skim and discard fat from juices.  Add rice and mix to moisten evenly. Turn cooker to high: cover & cook, stirring several times, until rice is tender, about 5 minutes. Spoon chicken and rice on platter. Sprinkle with green onions & garnish with rosemary sprigs.

You can even bring home left over rice from your favorite Chinese restaurant!  Good luck.

6 September 2004

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