4 small chicken legs, split (4 drumsticks, 4 thighs; about 2 1/2 lbs. total), skin removed
1/4 cup fresh flat-leaf parsley, chopped
1 cup long-grain white rice
In a 5- to 6-qt. slow cooker, whisk together the wine, brown sugar, oregano, 2 tablespoons of the vinegar, and 1/4 teaspoon 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 tablespoon of 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.
Prep Tip: Although prunes are standard in marbella recipes, try substituting them with dried apricots or nectarines.