[Slow Cooker] Chicken Marbella

This recipe came from Woman's Day Magazine. I found the dish to be not salty enough. Even though the chicken turned out good, tender and soft, but the flavor was just alright.


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.

Active Time: 15 minutes
Total Time: 6 hours

1/3 cup white wine
2 Tbsp brown sugar
1 1/2 tsp dried oregano
3 Tbsp red wine vinegar
Kosher salt and pepper
6 cloves garlic, smashed
1 Tbsp capers
1/2 cup prunes
1/3 cup pitted green olives
4 small chicken legs, split (4 drumsticks, 4 thighs; about 2 1/2 lb total), skin removed
1/4 cup fresh flat-leaf parsley, chopped
1 cup 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.

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

Yield: 4 servings.

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