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Prep Time: 30 Minutes Cook Time: 840 Minutes |
Ready In: 870 Minutes Servings: 12 |
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This is a recipe I found for World Tour 2006.I was told it is a very delicious Passover dish. Have not tried but it sure looks good.I would cut the recipe in half. 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:
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. The next day sprinkle with the brown sugar and red wine. Bake for 1 hour, covered, in a preheated 350-degree oven. Cool
3. Remove the chicken breasts and cut into bite-size chunks and return to the baking dish.
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. 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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