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Chicken with Red Wine and Prunes

  • 360minutes

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Source: www.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, C, P
MineralsZinc, Copper, Natrium, Chromium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups red wine

  2. 1/4 cup red currant jelly

  3. 12 peppercorns

  4. 1 bay leaf

  5. 1 teaspoon salt

  6. 1 vanilla bean

  7. 1 1/4 cups medium-sized pitted prunes

  8. 8 large bone-in chicken thighs, about 3 pounds total, skin removed

  9. 1 tablespoon plus 1 teaspoon all-purpose flour

Instructions Jump to Ingredients ↑

  1. In a 4 to 7 quart slow cooker combine wine, jelly, peppercorns, bay leaf, salt, vanilla bean, if using and prunes. Add chicken and spoon some juices over top.

  2. Cover and cook 6 hours on low or until chicken is very tender. Remove and discard bay leaf. If using vanilla bean, remove, rinse and dry and reserve for another use.

  3. Place flour in a small saucepan, whisk in pan juices and cook over low until lightly thickened, about 3 minutes. Spoon juices over chicken and serve.

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