HMMMMM, ZESTY:

Basking in the flavors of Rioja (Robin Mather Jenkins, January 16, 2008, Chicago Tribune)

Rioja-style chicken [...]

1 tablespoon olive oil

5 cloves garlic, sliced

2 red bell peppers, trimmed, thinly sliced

1 yellow onion, chopped

4 ounces thinly sliced Spanish chorizo sausage, see note, cut into quarters

8 chicken thighs, skinned

1 cup each: dry white wine, orange juice or 2 cups orange juice

1 bay leaf

1/2 cup pitted prunes

1/4 cup whole pimiento-stuffed green olives

2 tablespoons fresh thyme, minced, or 2 teaspoons dried

1 tablespoon grated fresh orange zest

2 cups frozen peas

1. If using a slow cooker, heat the olive oil in a large heavy skillet over medium-high heat. Add garlic, bell peppers and onion; cook, stirring occasionally, until vegetables soften, about 3 minutes. Transfer to slow cooker. If using a Dutch oven, heat the olive oil in the Dutch oven over medium-high heat. Add garlic, bell peppers and onions; cooking, stirring occasionally, until vegetables soften, about 3 minutes.

2. Add sausage to Dutch oven; add chicken, wine, orange juice, bay leaf, prunes, olives, thyme and orange zest; cover. Heat to a boil over medium-high heat, cover with aluminum foil and lid. Reduce heat to low; cook 7 hours. (If using a slow cooker, cook on high 1 hour. Reduce heat to low; cook 7 hours.) Just before serving, add the frozen peas; cook until peas are tender, about 5 minutes.