Slow Cooker Chicken Marbella
Per serving
This is a slow cooker version of the Chicken Marbella recipe from Manhattan's famous Silver Palate gourmet food shop and equally famous Silver Palate Cookbook. I've been making Chicken Marbella for company and special occasions for many years, and this slow cooker version is delicious and not as time consuming.
Ingredients
4 serv.- white wine↗1⁄3 cup
- brown sugar↗2 tablespoons
- dried oregano↗1 1⁄2 teaspoons
- red wine vinegar↗3 tablespoons
- salt and pepper
to taste
- garlic cloves↗6
smashed
- capers↗1 tablespoon
- prune↗1⁄2 cup
- green olives↗1⁄3 cup
sliced
- chicken legs↗2 1⁄2 lbs
split and skinned (4 drumsticks and 4 thighs, about 2 1/2 lb total)
- fresh flat-leaf parsley↗1⁄4 cup
chopped
- long-grain white rice↗1 cup
Step-by-step instructions
- 1
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.
- 2
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.
- 3
Thirty minutes before serving, cook the rice according to package directions. Serve the chicken, prunes, olives and cooking liquid over the rice.
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