with Sun-Dried Tomatoes and Artichoke Hearts
This recipe serves 12.... great for a dinner party.
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-ounce cans artichoke hearts, drained
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.
Add the chicken breasts and marinate, covered with foil, in the refrigerator overnight.
The next day sprinkle with the brown sugar and red wine. Bake for one hour, covered, in a preheated 350 degree oven. Cool.
Remove the chicken breasts and cut into bite size chunks and return to baking dish.
In a frying pan sauté the shallots in the margarine and remaining tablespoon olive oil over a medium high heat.
Add the sun dried tomatoes and artichoke hearts. 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 .
Suggestion: Serve with a large green salad, saffron rice and a good bottle of red wine.
Thanks to Shawn's Recipe Kitchen for the use of this recipe.