Hello everyone...I'm back with another great recipe to start your week off..Slow Cooker Chicken Marbella.
You can do so much with chicken...Probably why it has overtaken beef as America's most eaten meat...At least that is what is being said.
Slow Cooker Chicken Marbella, Made famous by the former New York City–based specialty food shop The Silver Palate, this dish is a heady mix of sweet, salty and tangy flavors—the result of pairing pungent olives, capers and prunes with white wine, brown sugar and parsley.
- 1/2 cup(s) dry white wine
- 2 tablespoon(s) brown sugar
- 1 1/2 teaspoon(s) dried oregano
- 3 tablespoon(s) red wine vinegar
- Kosher salt and pepper
- 6 clove(s) garlic, smashed
- 1 tablespoon(s) capers
- 1/2 cup(s) prunes
- 1/4 cup(s) pitted green olives
- 4 small chicken legs, split (4 drumsticks, 4 thighs; about 2 1/2 lb total), skin removed
- 1/4 cup(s) fresh flat-leaf parsley, chopped
- 1 cup(s) long-grain white rice
- 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.
Although prunes are standard in Marbella recipes, You can substitute them with dried apricots or nectarines.
Serve with a red wine...