Updated Chicken Marbella

5 T. extra-virgin olive oil, divided

1/4 c. white wine vinegar

3 T. drained capers

1 T. chopped fresh oregano

1 T. honey

3/4 t. kosher salt, divided

8 bone-in, skin-on chicken thighs (about 3 lb.), skin removed

3/4 t. black pepper, divided

16 medium garlic cloves, peeled

1 c. dry white wine

2 bay leaves

24 pitted Castelvetrano olives

1 c. dried pitted plums (prunes)

1 small orange or Meyer lemon, unpeeled, but into 1/2" slices

Whisk together 1/4 c. of the olive oil, vinegar, capers, oregano, honey, and 1/4 t. of the salt; set aside.

Heat remaining 1 T. oil in a skillet over medium-high heat. Sprinkle chicken with 1/2 t. of the pepper and remaining 1/2 t. salt. Working in batches if needed, add chicken to pan, meaty side down, and cook until well browned, 6-7 minutes. Remove chicken and set aside.

Add garlic to pan drippings and cook, stirring often, until lightly browned and blistered, about 2 minutes. Add wine and bay leaves; cook until reduced by half, about 4 minutes. Pour mixture into a 6-qt. slow cooker.

Add olives, plums, chicken, vinegar mixture, and citrus to slow cooker. Cover and cook on LOW until chicken is tender, 6-7 hours. Discard bay leaves and sprinkle with remaining 1/4 t. pepper.

Serves 4-6.

Adapted from a Southern Living magazine recipe.

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.

Panforte

1/2 c. coarsely chopped almonds, lightly toasted*
1 c. chopped, mixed dried fruit, cut into 1/4" pieces (raisins, dates, figs, apricots, and prunes)
1/2 c. all-purpose flour
1/4 c. cocoa, unsweetened
1 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground cloves
1/2 c. sugar
1/2 c. honey
1 t. grated fresh orange peel
1/2 t. grated fresh lemon peel
1 T. confectioner's sugar, divided

*To toast almonds, place almonds in a single layer on an ungreased baking sheet. Place in a 300-degree oven until lightly toasted. (Be careful they don't burn!)

Lightly oil a 9" cake pan or spray with cooking spray. Line the bottom of the pan with wax paper and spray again.

Place nuts and fruit in a large heatproof bowl. Combine flour, cocoa, and spices in a small bowl, and add to fruit mixture. Mix well.

Place sugar, honey, orange peel, and lemon peel in a small saucepan. Bring to a boil over medium heat. Continue boiling 3 minutes, no longer, watching carefully and lowering the heat if necessary to keep it from boiling over.

Remove pan from heat and immediately spoon over fruit mixture. Working quickly, mix until all ingredients are moistened. (Mixture will be quite stiff.) Spoon into prepared pan. Spread evenly in the pan using a knife dipped repeatedly into hot water.

Bakes 25 minutes, until set.

Cool 10 minutes in pan on a wire rack, then invert onto rack and peel off the waxed paper. Sprinkle with half of the confectioner's sugar.

To serve, sprinkle with remaining sugar just before serving and cut into wedges.

Store at room temperature, tightly covered, for up to 2 weeks.

Makes 12 servings.

Adapted from The Meatless Gourmet, p. 220.

Dried Fruit Compote

4 oz. dried peaches
4 oz. dried mango
4 oz. raisins
4 oz. pitted prunes
2 T. honey
Apple juice to cover
1 cinnamon stick
1 mace blade
A little sliced fresh ginger
Greek yogurt (optional)
Muesli or cereals (optional)
Roasted cashews or macadamia nuts (optional)

Place all ingredients in a pan over low heat and bring to a boil. If you are short of time, poach gently for 30 - 60 minutes, until soft. If doing ahead, once it has boiled, leave the fruit to soak overnight.

To serve, remove the spices and serve on its own or with muesli or other cereals, with Greek yogurt on the side. Can also top with nuts just before serving. Serve warm or cold depending on the season.

Also good with various other dried fruits, and/or a splash of Calvados.

Serves 4.

Adapted from Entertaining with Friends, p. 11.