Rioja Chicken - cooking recipe

Ingredients

3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
8 chicken thighs, skinned (about 3 pounds)
5 cloves garlic, thinly sliced
1/2 cup pitted prune (about 3-1/4 ounces)
1/4 cup pimento stuffed olive
2 tablespoons minced fresh thyme or 2 tablespoons dried thyme
1 tablespoon grated fresh lemon rind
1 bay leaf
1 cup orange juice
1 cup rioja wine (you could use orange juice) or 1 cup dry red wine (you could use orange juice)
2 tablespoons honey
2 cups hot cooked wild rice or 2 cups hot cooked long-grain rice
1/2 cup chopped fresh parsley

Preparation

Combine flour, salt, and pepper in a shallow dish.
Dredge chicken in flour mixture.
Place garlic in bottom of an electric slower cooker.
Arrange chicken over garlic; add prunes, olives, thyme, rind, and bay leaf.
Combine orange juice, wine, and honey; pour over chicken.
Cover with lid; cook on high heat for 1 hour.
Reduce heat setting to low; cook 7 hours.
Serve over rice.
Sprinkle with parsley.