Chicken Pandora with Sun-Dried Tomatoes and Artichoke Hearts


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


  • ½ cup red-wine vinegar

  • ½ cup plus 1 tablespoon extra-virgin olive oil

  • ½ cup fresh oregano leaves

  • ½ 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

  • ¾ 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


  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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