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PAT'S AUNT SADIE'S CHICKEN




Source of Recipe


Pat at the RT


List of Ingredients




AUNT SADIE'S CHICKEN

Marinade:
1/2 cup light olive oil
1/2 cup balsamic vinegar
3 Tbs. fresh parsley, chopped (I'm using dried parsley)
1 head garlic, diced
Salt and pepper to taste
4 sprigs fresh oregano, chopped (I'm using dried oregano)
1 cup pitted black olives, halved
8 boneless, skinless chicken breasts
3 bay leaves

8 shallots, diced (I'll be using regular onion)
2 Tblsp. olive oil
3/4 cup brown sugar
1 cup sun-dried tomatoes, halved or well drained diced tomatoes
2 (16 oz.) cans artichokes, halved and drained (I'm only using 1 can)
1 cup red wine (I used alcohol free Merlot)

In a bowl, combine olive oil, balsamic vinegar, parsley, garlic, salt and pepper to taste, oregano and halved black olives. Pour over chicken breasts in baking dish and top with 3 bay leaves. Cover dish with plastic wrap and refrigerate overnight.

After chicken has marinated overnight, sauté diced shallots in 2 tablespoons olive oil and drizzle over chicken. Add light brown sugar, halved sun-dried tomatoes and halved and drained artichokes. Pour red wine over all and bake in 350° F. oven for an hour.

Note: I poured off the marinade before baking, but it still was a little watery, most likely form the cubed tomatoes I used.


Recipe