Chicken Pandora w/ Sun-Dried Tomatoes and Artichoke Hearts
CATEGORIES
INGREDIENTS
  • Servings: 12
  • 1/2 cup good quality red-wine vinegar
  • 1/2 cup plus 1 tbs. light olive oil
  • 1/2 cup fresh parsley, chopped
  • 1 head fresh garlic, peeled and pureed
  • salt and freshly ground pepper to taste
  • 3 bay leaves
  • 1 cup ripe pitted olives, halved
  • 5 pounds of boneless and skinned chicken breasts, halved
  • 3/4 cup brown sugar
  • 1 cup good red wine
  • 8 shallots, chopped
  • 1 tbs. margarine
  • 1 cup sun-dried tomatoes, halved
  • 2 16 oz.cans artichoke hearts, drained
DIRECTIONS
  1. In a 9 x 12" baking dish, mix the wine vinegar, 1/2 cup of the olive oil, the oregano, parsley, garlic, kosher salt, pepper, bay leaves and olives.
  2. Add the chicken breasts and marinate, covered w/ foil, in the refrigerator
  3. overnight.
  4. The next DAY sprinkle w/ the brown sugar and red wine. Bake for one hour, covered, in a preheated 350 degree oven. Cool.
  5. Remove the chicken breasts and cut into bite size chunks and return to baking dish.
  6. In a frying pan sauté' the shallots in the margarine and remaining table- spoon olive oil over a medium high heat. Add the sun dried tomatoes and artichoke hearts.
  7. Pour the sun-dried tomatoes mixture over the chicken and reheat in the 350 degree oven for about 15 minutes. Discard the bay leaves and serve .
RECIPE BACKSTORY
This recipe serves 12.... great for a dinner party. Suggestion: Serve with a large green salad, saffron rice and a good bottle of red wine.