Chicken Marbella

Name: Chicken Marbella
Prep time: 15 min
Cook time: 300 min
Total time: 375 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1/3 cup white wine; 3 tbsp red wine vinegar divided; 2 tbsp brown sugar; 1 tsp dried oregano; Kosher salt and pepper; 1/2 cup prunes; 1/3 cup pitted green olives; 6 clove garlic smashed; 1 tbsp capers drained; 8 bone-in dark meat chicken (thighs and drumsticks, about 2½ pounds total) skin removed; 1/4 cup fresh flat-leaf parsley chopped; Cooked long-grain white rice for serving

Chicken Marbella is a sweet and tangy slow-cooked chicken dish with prunes, olives, and capers, served over rice.

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

1/3 cup white wine
2 tbsp brown sugar
1 tsp dried oregano
Kosher salt and pepper
1/2 cup prunes
1/3 cup pitted green olives

Prepare

3 tbsp red wine vinegar, divided
6 clove garlic, smashed
Drain 1 tbsp capers
8 bone-in dark meat chicken (thighs and drumsticks, about 2½ pounds total), skin removed
Chop 1/4 cup fresh flat-leaf parsley
Cooked long-grain white rice, for serving

Let's Cook

Step 1.

In a 5- to 6-quart slow cooker, whisk together the white wine, 2 tablespoons of the red wine vinegar, brown sugar, dried oregano, and ¼ teaspoon each kosher salt and pepper. Add the prunes, pitted green olives, smashed garlic cloves, and drained capers; stir to combine.
Step 2.

Add the bone-in dark meat chicken pieces (thighs and drumsticks, skin removed) to the slow cooker, nestling them 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.
Step 3.

Gently stir in the remaining 1 tablespoon red wine vinegar and the chopped fresh parsley. Serve the chicken, prunes, olives, and cooking liquid over cooked long-grain white rice.