Sage And Onion Chicken With Cranberry Rice (slow Cooker)

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• 1 teaspoon olive oil
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 1 1/2 teaspoons dried sage
• 1/2 teaspoon cracked black peppercorns
• 1/2 teaspoon salt
• 1 lb mixed mushrooms, sliced
• 3/4 cup brown rice, rinsed
• 3/4 cup wild rice, rinsed
• 1 cup dried cranberries
• 3 cups chicken stock
• 1 orange, grated zest of and juice of
• 12 chicken thighs, bone-in, skinless
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup fresh whole wheat bread crumbs
• 2 tablespoons almonds, sliced, toasted

Recipe

• 1 in a skillet, heat oil over medium heat for 30 seconds. add onions and cook, stirring, until softened, about 3 minutes. add garlic, sage, peppercorns and salt and cook, stirring, for 1 minute. add mushrooms and stir to coat. add rice and stir to coat. stir in cranberries. add stock, orange zest and juice and bring to a boil. (you should have 4 cups of liquid in total. squeeze the orange juice into a 1 cup measure and add chicken stock to make up 1 cup if necessary.).
• 2 lightly grease the slow cooker stoneware. spoon half to rice mixture evenly over bottom of stoneware. arrange chicken pieces evenly over top. cover with remaining rice mixture. place 2 clean tea towels, each folded in half (so you will have 4 layers), over top of stoneware to absorb moisture. cover and cook on low for 6 hours or on high for 3 hours, until juices run clear when chicken is pierced with a fork.
• 3 topping: in a skillet, heat butter and oil over medium heat. add breadcrumbs and toss until evenly coated. cook, stirring, until golden, about 5 minutes. stir in almonds. spoon evenly over cooked rice and serve.