Pandora's Chicken
- Ready In:
- 14hrs 30mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
- 1⁄2 cup red wine vinegar
- 1⁄2 cup plus light olive oil
- 1 tablespoon light olive oil
- 1⁄2 cup fresh oregano
- 1⁄4 cup fresh parsley, chopped
- 1 head fresh garlic, pureed
- kosher salt
- fresh ground black pepper
- 3 bay leaves
- 8 ounces olives, pitted and halved
- 5 lbs boneless skinless chicken breasts, halved
- 3⁄4 cup brown sugar
- 1 cup red wine
- 8 shallots, chopped
- 1 tablespoon margarine
- 1 cup sun-dried tomato, halved
- 2 (16 ounce) cans artichoke hearts, drained
directions
- In a 9- by 12-inch or similar size 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 1 hour, covered, in a preheated 350-degree oven. Cool
- Remove the chicken breasts and cut into bite-size chunks and return to the baking dish.
- In a frying pan saute 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-oven for about 15 minutes. Discard the bay leaves and serve with a large green salad and saffron rice.
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RECIPE SUBMITTED BY
Sageca
Canada
I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!