Slow Cooker Chicken Marbella Recipes

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SLOW-COOKER MEDITERRANEAN CHICKEN MARBELLA



Slow-Cooker Mediterranean Chicken Marbella image

Feel like you're visiting the coast of Spain when you taste this fantastic dish. Simply marinate chicken thighs, place in the slow cooker and later serve alongside couscous.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h30m

Yield 8

Number Of Ingredients 15

1/4 cup packed brown sugar
2 teaspoons dried oregano leaves
1 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic, finely chopped
1/3 cup white wine or chicken broth
2 tablespoons red wine vinegar
2 1/2 lb boneless skinless chicken thighs
2 dried bay leaves
1/2 cup pimiento-stuffed green olives
1/2 cup pitted bite-size prunes (from 12-oz package)
1/2 cup roasted red bell peppers (from 7-oz jar), drained, coarsely chopped
2 tablespoons capers, drained
1 box (10 oz) couscous
1/4 cup chopped fresh parsley

Steps:

  • In large bowl, mix brown sugar, oregano, salt, pepper, garlic, wine and vinegar. Add chicken; turn to coat well. Add bay leaves. Cover; refrigerate at least 4 hours or overnight to marinate.
  • Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, place chicken and marinade mixture.
  • Cover; cook on Low heat setting 5 to 6 hours.
  • Stir olives, prunes, roasted peppers and capers into chicken mixture in slow cooker. Cover; cook about 15 minutes longer or until hot. Meanwhile, cook couscous as directed on package.
  • Transfer chicken with juices to large serving bowl or deep platter; remove bay leaves. Sprinkle parsley over chicken mixture. Serve with couscous.

Nutrition Facts : Calories 430, Carbohydrate 43 g, Cholesterol 85 mg, Fiber 3 g, Protein 35 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 12 g, TransFat 0 g

SLOW COOKER CHICKEN MARBELLA



Slow Cooker Chicken Marbella image

This is a slow cooker version of the Chicken Marbella recipe from Manhattan's famous Silver Palate gourmet food shop and equally famous Silver Palate Cookbook. I've been making Chicken Marbella for company and special occasions for many years, and this slow cooker version is delicious and not as time consuming.

Provided by Chef PotPie

Categories     Chicken

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

SLOW-COOKED CHICKEN MARBELLA



Slow-Cooked Chicken Marbella image

This recipe is sweet, briny, savory and herbal, and it packs a big punch of garlic. The Mediterranean flavors make me think of dinner on the patio with family or friends. - Beth Jacobson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 6 servings.

Number Of Ingredients 15

1 cup pitted green olives, divided
1 cup pitted dried plums (prunes), divided
2 tablespoons dried oregano
2 tablespoons brown sugar
2 tablespoons capers, drained
2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
6 bone-in chicken thighs (about 2 pounds), skin removed
1/4 cup reduced-sodium chicken broth
1 tablespoon minced fresh parsley
1 tablespoon white wine
1 tablespoon lemon juice
Hot cooked couscous

Steps:

  • Place 1/2 cup olives, 1/2 cup dried plums, oregano, brown sugar, capers, oil, garlic, salt and pepper in a food processor; process until smooth. Transfer mixture to a 4-qt. slow cooker. Place chicken in slow cooker. Cook, covered, on low 4-5 hours or until chicken is tender., Chop remaining olives and dried plums. Remove chicken from slow cooker; keep warm. Stir chicken broth, parsley, wine, lemon juice and remaining olives and plums into olive mixture. Serve with chicken and couscous.

Nutrition Facts : Calories 372 calories, Fat 18g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 845mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 25g protein.

CHICKEN MARBELLA, UPDATED



Chicken Marbella, Updated image

Provided by Ina Garten

Categories     main-dish

Time 9h25m

Yield 6 servings

Number Of Ingredients 12

1/2 cup good olive oil
1/2 cup good red wine vinegar
1 1/2 cups large pitted prunes, such as Sunsweet
1 cup large green olives, pitted, such as Cerignola
1/2 cup capers, including the juices (3 1/2 ounces)
6 bay leaves
1 1/2 heads of garlic, cloves separated, peeled, and minced
1/4 cup dried oregano
Kosher salt and freshly ground black pepper
2 (4-pound) chickens, backs removed and cut in 8 pieces
1/2 cup light brown sugar, lightly packed
1 cup dry white wine, such as Pinot Grigio

Steps:

  • Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
  • Preheat the oven to 350 degrees F.
  • Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.

SLOW COOKER CHICKEN MARSALA



Slow Cooker Chicken Marsala image

I use boneless chicken breast for this healthy, flavorful dish. Serve over rice or potatoes to soak up all the delicious sauce! I like to serve this with rice and sauteed spinach. If you're cooking for two, you might be tempted to halve the recipe, but don't; you'll be happy to have leftovers!

Provided by mstina330

Categories     Main Dish Recipes     Chicken     Chicken Marsala Recipes

Time 4h15m

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
2 cloves garlic cloves, minced
¼ cup all-purpose flour
salt and ground black pepper to taste
3 pounds skinless, boneless chicken breast, cut into 2-inch cubes
12 ounces sliced white mushrooms
1 cup Marsala wine
2 tablespoons water
1 tablespoon cornstarch
1 tablespoon chopped fresh parsley for garnish

Steps:

  • Stir olive oil and garlic into the bowl of a slow cooker.
  • Mix flour, salt, and pepper in a bowl. Pour flour mixture into a large resealable plastic bag; add chicken to bag, seal, and shake to coat chicken with flour mixture. Pour coated chicken and sliced mushrooms into slow cooker.
  • Heat Marsala wine in a small frying pan over medium-high heat until reduced, 2 to 3 minutes; pour into slow cooker and cover.
  • Cook in slow cooker set to Low until sauce thickens and chicken is cooked through, 4 to 5 hours. If sauce is too thin, mix water and cornstarch together in a small bowl and pour slowly into chicken mixture. Cook in slow cooker set to High until thickened, 15 minutes. Adjust seasonings to taste, garnish with parsley, and serve.

Nutrition Facts : Calories 373.6 calories, Carbohydrate 13 g, Cholesterol 131.8 mg, Fat 5.3 g, Fiber 0.8 g, Protein 54.9 g, SaturatedFat 1.1 g, Sodium 155.1 mg, Sugar 4.2 g

MODERNIZED CHICKEN MARBELLA (COOK'S ILLUSTRATED)



Modernized Chicken Marbella (Cook's Illustrated) image

In the 70's, the original made The Silver Palate Cookbook famous, but the recipe needed a review and refreshment. To save time and boost flavor, we ditched the original marinade and made a paste of the prunes, olives, capers, garlic, and oregano, which we spread on the chicken and caramelized into the sauce. To boost meatiness and complexity, we added anchovies and pepper flakes and browned the chicken skin in a skillet before baking it through. From Cook's Illustrated.

Provided by DrGaellon

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 23

1/3 cup pitted green olives, rinsed
1/3 cup pitted prunes
3 tablespoons extra-virgin olive oil
4 garlic cloves, peeled
2 tablespoons capers, rinsed
3 anchovy fillets, rinsed
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon kosher salt
1 pinch red pepper flakes
2 1/2-3 lbs bone-in skin-on chicken quarters (any combination of breasts and-or leg quarters)
kosher salt
ground black pepper
2 teaspoons olive oil
3/4 cup low sodium chicken broth
1/3 cup white wine
1/3 cup pitted green olives, rinsed and halved
1 tablespoon capers, rinsed
2 bay leaves
1/3 cup pitted prunes, chopped coarsely
1 tablespoon unsalted butter
1 teaspoon red wine vinegar
2 tablespoons minced fresh parsley

Steps:

  • FOR THE PASTE: Adjust oven rack to middle position and heat oven to 400 degrees. Pulse all ingredients in food processor until finely chopped, about ten 1-second pulses. Scrape down bowl and continue to process until mostly smooth, 1 to 2 minutes. Transfer to bowl. (Paste can be refrigerated for up to 24 hours.).
  • FOR THE CHICKEN: Pat chicken dry with paper towels. Sprinkle chicken pieces with 1½ teaspoons salt and season with pepper.
  • Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving it until well browned, 5 to 8 minutes. Transfer chicken to large plate. Drain off all but 1 teaspoon fat from skillet and return to medium-low heat.
  • Add 1/3 cup paste to skillet and cook, stirring constantly, until fragrant and fond forms on pan bottom, 1 to 2 minutes. Stir in broth, wine, olives, capers, and bay leaves, scraping up any browned bits. Return chicken to pan, skin side up (skin should be above surface of liquid), and roast, uncovered, for 15 minutes.
  • Remove skillet from oven and use back of spoon to spread remaining paste over chicken pieces; sprinkle prunes around chicken. Continue to roast until paste begins to brown, breasts register 160 degrees, and leg quarters register 175 degrees, 7 to 12 minutes longer.
  • Transfer chicken to serving platter and tent loosely with aluminum foil. Remove bay leaves from sauce and whisk in butter, vinegar, and 1 tablespoon parsley; season with salt and pepper to taste. Pour sauce around chicken, sprinkle with remaining 1 tablespoon parsley, and serve.

Nutrition Facts : Calories 815.3, Fat 62.1, SaturatedFat 16.4, Cholesterol 223, Sodium 974, Carbohydrate 3.7, Fiber 1.2, Sugar 0.5, Protein 55.3

EASY CHICKEN MARBELLA



Easy Chicken Marbella image

Oh my gosh! This is an amazing chicken dish. Sounds a little weird with the ingredients, but it is amazing and well worth the wait!

Provided by Sarah

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 13h

Yield 4

Number Of Ingredients 13

4 chicken breasts, or more to taste, pounded thin and cut in half
1 cup white wine, any kind
1 cup pitted prunes
½ cup olive oil
½ cup red wine vinegar
½ cup capers, with extra liquid added
½ cup brown sugar
¼ cup dried oregano
¼ cup dried parsley
12 Spanish olives, cut in half
10 cloves garlic, crushed, or more to taste
6 bay leaves
salt and ground black pepper to taste

Steps:

  • Combine chicken, wine, prunes, olive oil, vinegar, capers and liquid, brown sugar, oregano, parsley, olives, garlic, bay leaves, salt, and pepper in a large bowl. Transfer into 2 resealable bags and refrigerate for 12 to 24 hours, the longer the better.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Pour chicken and marinade into a 9x13-inch baking pan.
  • Bake in the preheated oven until chicken is no longer pink inside and juices run clear, about 40 minutes.

Nutrition Facts : Calories 675.6 calories, Carbohydrate 64.7 g, Cholesterol 64.6 mg, Fat 32 g, Fiber 6.2 g, Protein 26.6 g, SaturatedFat 4.9 g, Sodium 874 mg, Sugar 46 g

PRESSURE-COOKER CHICKEN MARBELLA



Pressure-Cooker Chicken Marbella image

It's sweet, briny, savory and herbal, and it packs a big punch of garlic. The Mediterranean flavors make me think of dinner on the patio with family or friends. - Beth Jacobson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

1 cup reduced-sodium chicken broth
1 cup pitted green olives, divided
1 cup pitted dried plums (prunes), divided
2 tablespoons dried oregano
2 tablespoons packed brown sugar
2 tablespoons capers, drained
2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
6 bone-in chicken thighs, skin removed (about 2 pounds)
1 tablespoon minced fresh parsley
1 tablespoon white wine
1 tablespoon lemon juice
Hot cooked couscous

Steps:

  • Place broth, 1/2 cup olives, 1/2 cup dried plums, oregano, brown sugar, capers, oil, garlic, salt and pepper in a food processor; process until smooth. Transfer mixture to a 6-qt. electric pressure cooker. Place chicken in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for , 10 minutes, then quick-release any remaining pressure., Chop remaining olives and dried plums. Remove chicken; keep warm. Stir parsley, wine, lemon juice and remaining olives and plums into olive mixture. Serve with chicken and couscous.

Nutrition Facts : Calories 352 calories, Fat 17g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 908mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 23g protein.

WEEKNIGHT CHICKEN MARBELLA



Weeknight Chicken Marbella image

The chicken Marbella recipe from "The Silver Palate Cookbook" is rich and deeply flavorful, but time-consuming. It also requires overnight marinating, which doesn't suit last-minute cravings or weeknight grocery runs. This no-marinade-needed Marbella gets the job done - and well - in under an hour. Chicken thighs are seared hard until deep golden brown to render the fat, which also helps amp up the chicken flavor. This version is also significantly less sweet than the original, but if you like your brown sugar, use 1/3 cup instead. The reduced pan sauce is easy to love, so be sure to serve with a loaf of crusty bread to mop it all up.

Provided by Rick A. Martinez

Categories     dinner, weeknight, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
6 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
5 garlic cloves, thinly sliced
1/2 cup pitted prunes
1/2 cup pitted Spanish green olives
1/4 cup drained capers, plus 1 tablespoon caper brine
3 fresh or dried bay leaves
2 tablespoons fresh oregano, chopped, or 1 tablespoon dried oregano
2 tablespoons dark brown sugar
1 cup dry white wine
1/4 cup red wine vinegar

Steps:

  • Heat olive oil in a large skillet over high until shimmering and tiny wisps of smoke are visible, about 2 minutes. Add chicken, skin-side down, cover and cook until deep golden brown, about 10 minutes. (Covering the chicken speeds up the cook time and prevents the oil from splattering all over your stovetop.) Flip chicken, cover again and cook until golden on second side, about 5 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
  • Arrange prunes, olives, capers and brine, bay leaves and oregano in between chicken pieces. Sprinkle with brown sugar, 1 tablespoon salt and 1/2 teaspoon pepper; pour wine and vinegar over top and bring to a boil. Reduce to low, cover and simmer until chicken is cooked through, 15 to 20 minutes.
  • Transfer chicken to a serving platter and return pan to high heat. Cook sauce, swirling occasionally, until reduced and slightly thickened, about 5 minutes. Spoon pan sauce over chicken and serve.

THE SILVER PALATE'S CHICKEN MARBELLA



The Silver Palate's Chicken Marbella image

If there's such a thing as boomer cuisine, it can be found in the pages of "The Silver Palate Cookbook" by Sheila Lukins and Julee Rosso. With its chirpy tone and "Moosewood"-in-the-city illustrations, the book, published in time for Mother's Day in 1982, gave millions of home cooks who hadn't mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto. This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition. The briny-sweet combination once seemed as risky (capers! prunes!) as the East Village, but now it's considered as classic as Grand Central.

Provided by Christine Muhlke

Categories     dinner, weekday, one pot, roasts, main course

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 14

1/2 cup olive oil
1/2 cup red wine vinegar
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers, with a bit of juice
6 bay leaves
1 head of garlic, peeled and puréed
1/2 cup fresh oregano, chopped, or 1/4 cup dried oregano
2 teaspoons of salt
1/4 teaspoon freshly ground pepper
2 chickens, 3 1/2 to 4 pounds each, quartered
1 cup dry white wine
1 cup brown sugar
2 tablespoons finely chopped flat-leaf parsley

Steps:

  • In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken pieces and turn to coat. Refrigerate overnight.
  • Preheat the oven to 350 degrees. Arrange the chicken in a single layer in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar.
  • Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50 to 60 minutes, basting two or three times with the pan juices once the chicken begins to brown. (When basting, do not brush off the sugar. If the chicken browns too quickly, cover lightly with foil.)
  • Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place the roasting pan over medium heat and bring the pan juices to a boil. Reduce to about 1/2 cup. Strain into a heatproof bowl, add the parsley and pour over the chicken.

Nutrition Facts : @context http, Calories 928, UnsaturatedFat 40 grams, Carbohydrate 40 grams, Fat 59 grams, Fiber 5 grams, Protein 56 grams, SaturatedFat 15 grams, Sodium 1079 milligrams, Sugar 27 grams, TransFat 0 grams

SUMMER CHICKEN MARBELLA RECIPE BY TASTY



Summer Chicken Marbella Recipe by Tasty image

Keep summer going with this flavorful spin on a classic recipe! Plums, apricots, and green olives give this meal a beautiful color and terrific flavor. Simply mix everything up in a baking dish and pop it in the oven until your home is filled with the aromas of summer.

Provided by Nichi Hoskins

Categories     Dinner

Time 13h

Yield 6 servings

Number Of Ingredients 16

1 ½ lb bone-in, skin-on chicken thighs
1 ½ lb bone-in, skin-on chicken drumsticks
2 teaspoons kosher salt
1 head garlic, peeled and pureed or grated
3 tablespoons dried oregano, divided
3 red plums, pitted and quartered
¾ cup dried apricot
⅓ cup red wine vinegar
⅓ cup olive oil
1 cup green olives, such as Castelvetrano
½ cup capers in brine
3 dried bay leaves
⅔ cup light brown sugar
⅓ cup dry rosé wine
6 cups couscous, cooked, for serving
⅓ cup fresh basil, thinly sliced

Steps:

  • Season the chicken thighs and drumsticks all over with the salt. Using your hands, rub the pureed garlic and 1 tablespoon of oregano all over the chicken to coat evenly.
  • In a 9x13-inch glass baking dish, mix together the plums, apricots, red wine vinegar, olive oil, green olives, capers, remaining 2 tablespoons of oregano, and bay leaves.
  • Add the chicken to the baking dish and turn to coat, then turn so the skin side is facing up. Cover the pan with plastic wrap and marinate the chicken in the refrigerator overnight, about 12 hours.
  • Preheat the oven to 375˚F (190˚C).
  • While the oven preheats, remove the chicken from the refrigerator and let come to room temperature, about 30 minutes.
  • Using a paper towel, pat the chicken skin to remove any excess moisture.
  • Sprinkle the chicken skin with the brown sugar. Pour the rosé around the chicken, but avoid pouring directly onto the skin.
  • Bake the chicken for 35-40 minutes, until a thermometer inserted into a chicken thigh, near the bone, reads 160˚F (70°C) and the skin is golden brown.
  • Remove from the oven and let rest for 10 minutes. During this time, the residual heat from cooking will bring the internal temperature of the chicken to 165˚F (75°C).
  • Serve the chicken and sauce over couscous and garnish with the basil.
  • Enjoy!

Nutrition Facts : Calories 1166 calories, Carbohydrate 173 grams, Fat 27 grams, Fiber 12 grams, Protein 52 grams, Sugar 32 grams

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2021-07-30 Preheat the oven to 350 F. When ready to cook, lift the thighs from the dish and pat dry with kitchen paper. Heat the oil in a frying pan until hot but not smoking. Add the thighs and sear all over until the thighs are golden brown and slightly crisp on the skin-side surface.
From thespruceeats.com


SLOW COOKER CHICKEN MARBELLA - GLUTEN FREE RECIPES
Slow Cooker Chicken Marbellan is a gluten free and dairy free main course. This recipe serves 4. This recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 44g of protein, 42g of fat, and a total of 817 calories. A mixture of brown sugar, rice, wine, and a handful of other ...
From fooddiez.com


MEDITERRANEAN CHICKEN MARBELLA RECIPE - LIFEMADEDELICIOUS.CA
2014-09-09 Stir olives, prunes, roasted peppers and capers into chicken mixture in slow cooker. Cover; cook about 15 minutes longer or until hot. Meanwhile, cook couscous as directed on package. Cover; cook about 15 minutes longer or until hot.
From lifemadedelicious.ca


SLOW COOKER CHICKEN MARSALA - DINNER AT THE ZOO
2018-01-22 Place the chicken in the pan and cook for 4-5 minutes on each side or until golden brown. Place the chicken breasts, garlic, wine, chicken broth and mushrooms in the slow cooker. Cook on LOW for 5 hours. Remove the chicken from the slow cooker. Whisk together the cornstarch with 1/3 cup cold water.
From dinneratthezoo.com


SLOW COOKER CHICKEN MARBELLA RECIPE - THERESCIPES.INFO
Cooking Directions Place chicken pieces in a 4-5 qt slow cooker. Add remaining eight ingredients to the slow cooker with the chicken. Cover and cook until the meat is tender and cooked through, 4-5 hours on high, or 7-8 hours on low. Gently transfer chicken to serving tray.
From therecipes.info


SLOW-COOKED CHICKEN MARBELLA | RECIPE CLOUD APP
Slow-Cooked Chicken Marbella includes 1 cup pitted green olives, divided, 1 cup pitted dried plums (prunes), divided, 2 tablespoons dried oregano, 2 tablespoons brown sugar, 2 tablespoons capers, drained, 2 tablespoons olive oil, 4 garlic cloves, minced, 1/2 teaspoon salt, 1/2 teaspoon pepper, 6 bone-in chicken thighs (about 2 pounds), skin removed, 1/4 cup reduced-sodium …
From recipecloudapp.com


CHICKEN MARBELLA SLOW COOKER – WHAT2COOK
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 ...
From what2cook.net


CROCKPOT CHICKEN MARBELLA | LINDSAY - OLIVE RECIPES
Place chicken pieces in a 4-5 qt slow cooker. Add remaining eight ingredients to the slow cooker with the chicken. Cover and cook until the meat is tender and cooked through, 4-5 hours on high, or 7-8 hours on low. Gently transfer chicken to serving tray. Top with raisin mixture and any remaining juices from the slow cooker.
From ilovelindsay.com


CHICKEN MARBELLA RECIPE - ANNA PAINTER | FOOD & WINE
Advertisement. Step 2. Preheat the oven to 375°. Let the marinated chicken stand at room temperature for 45 minutes. In a small flameproof roasting pan, …
From foodandwine.com


SLOW COOKER CHICKEN MARBELLA RECIPE | RECIPE CART
1/4 cup chicken broth 2 tablespoons brown sugar 1-1/2 teaspoons dried oregano 4 tablespoons red wine vinegar, divided 1/4 teaspoon salt 1/4 teaspoon ground black pepper 6 cloves garlic, smashed 1 tablespoon capers 1/2 cup pitted prunes 1/4 cup pitted green olives (I used pimento-stuffed manzanilla olives) 8 small boneless, skinless chicken thighs (about 2-1/2 pounds) 1/4 …
From getrecipecart.com


SLOW COOKER MEDITERRANEAN CHICKEN (CHICKEN MARBELLA)!
2015-11-12 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. 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.
From completerecipes.com


CHICKEN MARBELLA - ONCE UPON A CHEF
Preheat the oven to 350°F. Arrange the chicken in a single layer in two 9 x 13-inch baking dishes and spoon marinade over it evenly. Sprinkle the chicken pieces with brown sugar and pour white wine around them. Bake for 50 minutes to 1 hour, basting occasionally with the pan juices.
From onceuponachef.com


CREAMY CROCK POT CHICKEN MARSALA - EASY CHICKEN MARSALA ...
2019-07-08 Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce. Add heavy cream to the wine sauce and whisk until combined. Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes, or until sauce has thickened.
From diethood.com


CHICKEN MARBELLA - FLAVOR OF ITALY
2021-11-17 Preheat the oven to 400°F. Place the chicken in the marinade in a baking pan in one layer. Whisk the white wine, molasses and brown sugar together. Drizzle atop the chicken. Bake the chicken 45 minutes to an hour, or until the chicken is golden and cooked through.
From flavorofitaly.com


CHICKEN MARBELLA WITH BONELESS THIGHS - A COMMUNAL TABLE
2021-05-12 Dump the marinated chicken in an 7 x 11 casserole dish. Arrange the chicken in a single layer in the baking pan. Sprinkle the brown sugar over the chicken and pour the white wine around the chicken. Bake for 30 - 45 minutes or until the chicken reaches an internal temperature of 165 degrees. Remove from the oven.
From acommunaltable.com


EASY LOW CARB KETO CHICKEN MARBELLA - BAKE IT KETO
To Cook The Chicken. Sear the chicken pieces in a large saute pan over high heat, reserving the marinade. Transfer the chicken pieces to a 9×13 casserole dish and pour the reserved marinade over the top. Deglaze the saute pan with the white wine, scraping up the browned bits and pour the pan drippings over the chicken.
From bakeitketo.com


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