When I moved into my first apartment during college, I sent out a little note with a request to all of my family and friends asking them to send me their three favorite recipes. One of Mommys’ dearest friends, Shari, shared her Chicken Marbella Recipe from The Silver Palate Cookbook. I thought I would put a twist on things and turn it into a crockpot recipe. I’m so excited to share it with you!!!
Shari’s Chicken Marbella
Serving 6+ people
Prep Time: 10 minutes
Cooking Time: Low for 5-6 hours or High for 3-4 hours
6 Skinless Drumsticks
8 Boneless Skinless Thighs
1/3 Cup Dry Sherry
1/2 Cup Quartered Prunes
1/3 Cup Quartered Green Pitted Olives
12 Bulbs of Garlic Peeled and Minced
3 T. Capers plus Juice
3 Bay Leaves
2 T. Brown Sugar
1/4 Cup Parsley – Stems Removed
2 T. Red Wine Vinegar
1 1/2 t. Dried Oregano
1/4 t. Salt
1/4 t. Pepper
In a bowl, whisk together Dry Sherry, Dried Oregano, Brown Sugar, Red Wine Vinegar, Salt, and Pepper.
Smash Garlic with the side of a knife then mince it.
Quarter the Olives and Prunes.
Add the Minced Garlic, Capers, Prunes, and Olives – mix it all up.
Put the Chicken in the crockpot.
Add the contents from the bowl into the slow cooker.
Mix it all together and add in the Bay Leaves.
Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours.
Thirty Minutes before serving, cook the Rice according to package directions.
At the end, gently stir in the Parsley.
Remove Bay Leaves before serving.
Serve with or without Rice! Both delicious.
Scarlett says she wants some too! Bon Appétit!
Combined Recipes from Shari and Slow Cooker Chicken Marbella