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Reply to "Do you trim boneless skinless chicken thighs?"
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[quote=Anonymous]Jeeze, I'm making Chicken Marbella, marinating overnight, then cooking in the slow cooker in the am. Chicken thighs, prunes, stuffed green olives, red wine vinegar, garlic, Italian seasoning (or just dried oregano). Before throwing in the slow cooker, sprinkle some brow sugar on top (1/3- 1/2 cup), then and a 1/2 cup of white whine (white wine!) serve over Couscous, Polenta, or rice. First time making in the Slow Cooker, and if you want to make the original recipe, here it is. https://cooking.nytimes.com/recipes/8752-the-silver-palates-chicken-marbella. I've made the original a number of times, and I thought it would work on the slow cooker. This is a classic, and I hope you will try it.[/quote]
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