food: slow cooked chicken marbella

Supervision by Halla Bára / Photography by Gunnar Sverrisson

I think this recipe can be the great dinner you want to have this weekend. It's from the latest issue of Home and Delicious and then of course I want to remind you of how simple it is to buy the issue, download it to keep it everywhere you want to. 

In keeping with the growing Home and Delicious tradition of slow cooked recipes this time its chicken. We love cooking food that is allowed time to simmer although some may be surprised to see chicken as a suggestion for the slow cooking method, however it really is a wonderful way to cook it. The meat pulls in the surrounding sweetness, salt and spice from the olives, capers and prunes.

Slow cooked chicken Marbella

½ cup dry white wine

2 tbsp brown sugar

1 ½ tsp dried oregano

3 tbsp red wine vinegar

Sea salt and black pepper

6 cloves of garlic, crushed

3 tbsp capers

1 cup prunes

½ cup green olives

4 chicken breasts and 4 drumsticks

¼ cup parsley, chopped

Pre-heat the oven to 120 C. Mix together white wine, brown sugar, oregano, vinegar, salt and pepper, garlic, capers, prunes and olives. Arrange the chicken in a good oven safe dish and pour the mixture over. Mix well and be sure to let the blend thoroughly cover the chicken. Put a lid on the dish and cook it in the oven for 5-6 hours. Turn the chicken a little bit once during the cooking time.

Remove the dish from the oven when ready and sprinkle the parsley over top. The meat will fall off the bone and is encased in a delicious sauce. Serve with mashed potato or rice. Serves 4.