Pandora's Chicken

Ingredients

• 1/2 cup good quality red-wine vinegar
• 1/2 cup plus 1 tablespoon light olive oil
• 1/2 cup fresh oregano
• 1/4 cup fresh parsley chopped
• 1 head fresh garlic peeled and pureed
• Kosher salt and freshly ground pepper to taste
• 3 bay leaves
• 1 cup ripe pitted olive halved
• 5 lbs. of boneless and skinned chicken breasts halved
• 3/4 cup brown sugar
• 1 cup good red wine
• 8 shallots chopped
• 1 tablespoon margarine
• 1 cup sun-dried tomatoes halved
• 2 16-ounce cans artichoke hearts drained

Instructions

1. 1
   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.
2. 2
   The next day sprinkle with the brown sugar and red wine. Bake for 1 hour, covered, in a preheated 350-degree oven. Cool.
3. 3
   Remove the chicken breasts and cut into bite-size chunks and return to the baking dish.
4. 4
   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.
5. 5
   Pour the sun-dried tomatoes mixture over the chicken and reheat in the 350-oven for about 15 minutes.
6. 6
   Discard the bay leaves and serve with a large green salad, saffron rice, and a good bottle of red wine.