Ingredients Jump to Instructions ↓

  1. 1/3 cup white wine

  2. 2 Tbsp brown sugar

  3. 1 1/2 tsp dried oregano

  4. 3 Tbsp red wine vinegar Kosher salt and pepper

  5. 6 cloves garlic, smashed

  6. 1 Tbsp capers

  7. 1/2 cup prunes

  8. 1/3 cup pitted green olives

  9. 4 small chicken legs, split (4 drumsticks, 4 thighs; about 2 1/2 lb total), skin removed

  10. 1/4 cup fresh flat-leaf parsley, chopped

  11. 1 cup long-grain white rice

Instructions Jump to Ingredients ↑

  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. Prep Tip: Although prunes are standard in marbella recipes, try substituting them with dried apricots or nectarines.


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