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Recipe Category: Chicken
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Ingredients
- 1/3 cup white wine
- 2 Tbsps. brown sugar
- 1-1/2 tsp dried oregano
- 3 Tbsps. red wine vinegar
- salt and pepper
- 6 garlic cloves, smashed
- 1 tbsp capers
- 1/2 cup prunes
- 1/3 cup pitted green olives
- 4 small chicken legs and 4 thighs about 2-1/2 lbs.
- 1/4 cup fresh flat-leaf parsley, chopped
- 1 cup long-grain white rice
Method
- Mix the brown sugar, oregano, ¼ tsp salt, vinegar and pepper in a bowl
- Toss in the garlic, prunes, capers and olives and combine well
- Toss in the chicken and lay it over the other ingredients
- Cover the cooker and cook for 5-6 hours on low or on 3-4 hours on high
- Mix the parsley prior to about 30 minutes of serving
- Cook the rice and serve with tender chicken and the rest of the ingredients
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