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Chicken Pandora with Sun-Dried Tomatoes and Artichoke Hearts

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      Chicken Pandora

      Martha and cookbook author Joan Nathan show you how to make chicken pandora with sun-dried tomatoes and artichoke hearts.

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      Chicken Pandora

      Martha and cookbook author Joan Nathan show you how to make chicken pandora with...

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    This chicken pandora recipe from Joan Nathan's "Jewish Cooking in America" is a wonderful meal to serve for Passover.
    The Martha Stewart Show, April 2009
    • Yield Serves 12
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    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

    Directions

    1. 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.
    2. 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.
    3. 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.
    4. 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.

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