This is a slow cooker version of the Chicken Marbella recipe from
the Silver
Palate Cookbook.
Ingredients
- 1/3 cup white wine
- 2 tablespoons brown sugar
- 1 1/2 teaspoons dried
oregano
- 3 tablespoons red wine
vinegar
- salt and pepper, to taste
- 6 garlic cloves, smashed
- 1 tablespoon capers
- 1/2 cup prune
- 1/3 cup green olives, sliced
- 2 1/2 lbs chicken legs,
split and skinned ( 4 drumsticks and 4 thighs, about 2 1/2 lb total)
- 1/4 cup fresh flat-leaf
parsley, chopped
- 1 cup long-grain white rice
Directions
- In a 5- to 6-qt slow
cooker, whisk together the wine, brown sugar, oregano, 2 Tbsp of the vinegar,
and 1/4 tsp each salt and pepper. Add the garlic, capers, prunes and olives and
mix to combine.
- Add the chicken, nestling
it among the olives and prunes. Cover and cook until the meat is tender and
cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours; gently stir
in the remaining Tbsp vinegar and parsley.
- Thirty minutes before
serving, cook the rice according to package directions. Serve the chicken,
prunes, olives and cooking liquid over the rice.
