Ingredients
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1/3 cup white wine
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2 tablespoons brown sugar
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1 1/2 teaspoons dried oregano
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3 tablespoons red wine vinegar
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salt and pepper, to taste
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6 garlic cloves, smashed
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1 tablespoon capers
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1/3 cup green olives, sliced
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2 1/2 lbs chicken legs, split and skinned (4 drumsticks and 4 thighs, about 2 1/2 lb total)
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1/4 cup fresh flat-leaf parsley, chopped
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1 cup long-grain white rice
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1/2 cup prune
Instructions
- 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.