Sunday, August 26, 2018

Slow Cooker Chicken Marbella

1/2 c. dry white wine
2 tbsp. brown sugar
1 1/2 tsp. dried oregano
3 tbsp. red wine vinegar
Kosher salt and pepper
6  clove garlic
1 tbsp. capers
1/2 c. prunes
1/4 c. pitted green olives
4  small chicken legs, split (4 drumsticks, 4 thighs; about 2 1/2 lb total)
1/4 c. fresh flat-leaf parsley
1 c. long-grain white rice
  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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