Chicken Marbella

Ingredients:

½ cup white wine

2 tbsp. brown sugar

1 ½ tsp. dried oregano

3 tbsp. red wine vinegar

Salt/Pepper

6 cloves garlic, smashed

1 tbsp. capers

½ cup prunes

1/3 cup pitted green olives

4 small chicken legs, split (4 drumsticks, 4 thighs) skin removed

¼ cup fresh parsley

1 cup long-grain white rice

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Directions:

1. In a slow cooker, whisk together wine, brown sugar, oregano, 2 tbsp. vinegar and ¼ tsp. each salt/pepper. Add garlic, capers, prunes and olives and mix to combine.

2. Add chicken, nestling it among the olives and prunes. Cover and cook until meat is tender and cooked through, on high 3-4 hours; gently stir in the remaining tbsp. vinegar and parsley.

3. 30 minutes before serving, cook the rice according to pkg. directions. Serve the chicken, prunes, olives and cooking liquid over the rice.