4 small chicken legs and 4 thighs (about 2-1/2 pounds
1/4
cup fresh flat-leaf parsley, chopped
1
cup long-grain white rice
Directions
1.
1. To a 5-6 quart slow cooker, add wine, brown sugar, oregano, vinegar, 1/4 teaspoon salt, and pepper; whisk together. Add garlic, capers, prunes, and olives; mix.
2.
2. Add chicken, nestling it among olives and prunes. Cover slow cooker with lid, and cook on low 5 to 6 hours or on high 3 to 4 hours. Gently stir in parsley.
3.
3. Thirty minutes before serving, cook rice according to package directions. Serve chicken, prunes, olives, and sauce over rice. This recipe is from Eating Light March 2013 magazine.
Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.
By
