Ingredients
1/2 cup red-wine vinegar
1/2 cup plus 1 tablespoon extra-virgin olive oil
1/2 cup fresh oregano leaves
1/2 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
3/4 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
Preparation
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.
