Chicken Pandora with Sun Dried Tomatoes and Artichoke Hearts

Ingredients

• ½ cup red-wine vinegar
• ½ cup plus 1 tablespoon extra-virgin olive oil
• ½ cup fresh oregano leaves
• ½ cup fresh flat-leaf parsley, chopped
• 1 head garlic, peeled and pureed
• Coarse salt and freshly ground pepper, to taste
• 3 bay leaves
• 1 cup pitted kalamata olives, halved
• 5 pounds boneless skinless chicken breast, halved crosswise
• ¾ cup light-brown sugar
• 1 cup red wine
• 8 shallots, chopped
• 1 tablespoon margarine
• 1 cup oil-packed sun-dried tomatoes, halved
• 1 (16-ounce) can artichoke hearts, drained

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