Recipe(tried): Chicken Marbella for the Slow Cooker -I used to make this all the time!

The last time I made it, I put all the marinade part into a Ziploc bag, packed up my slow cooker and the other couple of ingredients, and hit the road with the kids for a few days in Whistler. It was wonderful to come back to the hotel kitchenette after a tough day of white water rafting, and be greeted with this delicious dinner!

Enjoy!

Carolyn!

CHICKEN MARBELLA FOR THE SLOW-COOKER
(I hope I do the original justice!)

Here is my slow-cooker version of the excellent dish from the ladies who wrote the Silver Palate cookbook. It really is an excellent cookbook, as a matter of fact I just made the carrot cake from their cookbook tonight, for afters. Everything turns out well, and so I hope they won't mind my adaptation for the slow cooker.

3 good-size boneless, skinless chicken breasts (I used to use chicken breasts, now my family has "loosened up", I usually mix it up a bit with white and dark meat)
a few cloves of garlic, sliced
some dried oregano
coarse salt and freshly ground black pepper, to taste
1/4 cup red wine vinegar
splash of olive oil
1/2 cup pitted prunes
handful of pitted green olives
some sliced roasted red peppers, to taste
a couple of bay leaves
1/2 cup white wine
brown sugar
chopped parsley, to garnish

Combine chicken, cut into serving size pieces, garlic, oregano, pepper and coarse salt, vinegar, olive oil, prunes, olives, red peppers and bay leaves. Cover and let marinate, refrigerated, overnight. Or not! Depends how far ahead you plan!

Preheat oven to 350 F. Arrange chicken in slow cooker, with marinade. Sprinkle with brown sugar, and pour white wine around it.

Cook for 2 hours on high, and two on low or 5 to 6 hours on low, if you don't have the "auto" feature, or will not be there to turn it down.

Note: if you want to use some dark meat, put in on the bottom, and put lighter meat on top. Also, nowadays I would leave the skin on the chicken, and remove it before eating it, to give some extra moisture while it cooks)

Sprinkle with chopped parsley, or if you are Gladys, a little cilantrillo.

Serve with mashed potatoes, and a nice green salad.

Mind you, I serve almost everything with a nice green salad, so do whatever pleases you and yours!

Cheers!

Carolyn!