Rating: 3.76 stars
34 Ratings
  • 5 star values: 12
  • 4 star values: 9
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 1
  • 34 Ratings

This chicken recipe from Joan Nathan's "Jewish Cooking in America" is a flavorful make-ahead dinnerto serve for Passover.

The Martha Stewart Show, April 2009, The Martha Stewart Show, Episode 4131

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Read the full recipe after the video.

Recipe Summary

Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews

34 Ratings
  • 5 star values: 12
  • 4 star values: 9
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 1