Time: 1 hour 10 min.
Complexity: easily
Servings: 4

This classic holiday dish is made from start to finish in a slow cooker. Salty capers and olives, along with sweet dried apricots and a pinch of brown sugar, create a perfect blend of flavors, all in a reduced white wine. This recipe uses skin-on, bone-in chicken thighs, which are incredibly juicy and tender—nothing beats dark meat chicken! Serve Chicken Marbella with the sauce drizzled over the top.

Ingredients:

• 8 chicken thighs with skin and bones
• 1 tbsp. l. olive oil
• 3 cloves garlic, thinly sliced
• 0.5 cups dried apricots, cut in half
• 0.5 cup pitted Kalamata olives
• 1/4 cup dry white wine
• 2 tablespoons capers, drained
• 1 tbsp light brown sugar
• 1.5 tsp dried oregano
• Special equipment: multicooker with a capacity of 6-8 liters.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, white wine, Kalamata olives, dried apricots, oregano, capers

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Preparation:

Step 1
• Set the slow cooker to high heat (see Note) and let it heat for 5 minutes. Meanwhile, generously season the chicken thighs with salt and pepper on both sides.
Step 2
• Add oil to the pan, then add half of the chicken thighs, skin side down. Cook until the skin is browned, 6-8 minutes. Flip the chicken and cook until browned on the other side, 4-6 minutes. Transfer to a plate. Repeat with the remaining chicken.
Step 3
• Add the garlic to the pan and cook, stirring constantly, until golden brown in spots, about 1 minute. Add the dried apricots, olives, white wine, capers, brown sugar, oregano, and 1/3 cup water. Stir with a wooden spoon or spatula to distribute the ingredients evenly, scraping up any browned bits from the bottom of the pan.
Step 4
• Turn off the slow cooker and place a rack over the sauce with the handles facing up. Place the chicken skin-side up on the rack.
Step 5
• Following the manufacturer's instructions, close the lid of the multicooker and prepare it for use. Set the pressure cooker to high heat for 10 minutes.
Step 6
• Once the pressure cooker cycle is complete, follow the manufacturer's instructions to release the pressure and wait for the cycle to complete. Being careful not to burn yourself with residual steam, open and remove the lid. Transfer the chicken thighs to a platter and use a slotted spoon to spread the olive-apricot mixture around the chicken. Cover loosely with foil to keep the chicken warm.
Step 7
• Remove the rack and set the slow cooker to saute. Simmer the sauce until it thickens slightly and is reduced by half, 6-8 minutes. Pour the sauce over the chicken and serve immediately.
  
  Note
  
  Multicooker settings may vary depending on the model. Always follow the manufacturer's instructions when using.

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