Chicken Marbella

½ c. dry white wine
2 T. brown sugar
1½ t. dried oregano
3 T. red wine vinegar, divided
Kosher salt and pepper
6 cloves garlic
1 T. capers
½ c. prunes or dried apricots
¼ c. pitted green olives
4 small chicken legs, split (4 drumsticks, 4 thighs; about 2-1/2 lbs. total)
¼ c. fresh flat-leaf parsley
1 c. long-grain white rice

In a 5- to 6-qt slow cooker, whisk together the wine, brown sugar, oregano, 2 T. of the vinegar, and 1/4 t. 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 5-6 hours or on HIGH for 3-4 hours. Gently stir in the remaining 1 T. vinegar and the parsley.

Thirty minutes before serving, cook the rice according to package directions. Serve the chicken, prunes, olives and cooking liquid over the rice.

Serves 4.

From WomansDay.com.