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
Instructions
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