Chicken Pandora with Sun-Dried Tomatoes and Artichoke Hearts

Name: Chicken Pandora with Sun-Dried Tomatoes and Artichoke Hearts
Ingredients: 0.5 cup red-wine vinegar; 0.5 cup plus 1 tablespoon extra-virgin olive oil; 0.5 cup fresh oregano leaves; 0.5 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; 0.75 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

3.8

(34)

Add your rating & review

By

Martha Stewart Test Kitchen

Updated on February 24, 2023

Servings:

12

This chicken recipe from Joan Nathan's "Jewish Cooking in America" is a flavorful make-ahead dinnerto serve for Passover.

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

Directions

In a 9-by-13-inch baking dish, mix together vinegar, 1/2 cup olive oil, oregano, parsley, garlic, salt, pepper, bay leaves, and olives. Add chicken breasts and stir to coat. Cover and transfer to refrigerator; let marinate overnight.
Preheat oven to 350 degrees. Uncover and sprinkle with brown sugar. Pour wine over chicken breasts and cover with parchment paper-lined foil. Transfer to oven and bake for 1 hour.
Meanwhile, heat margarine and remaining tablespoon olive oil in a medium skillet over medium-high heat. Add shallots and cook, stirring, until translucent. Stir in sun-dried tomatoes and artichoke hearts; remove from heat and set aside.
Uncover chicken and pour sun-dried tomato mixture over chicken. Return to oven until sun-dried tomato mixture is heated through, about 15 minutes. Discard bay leaf and serve immediately.

Originally appeared: The Martha Stewart Show, April 2009, The Martha Stewart Show, Episode 4131