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- 1/2 cup good quality red-wine vinegar
- 1/2 cup plus 1 tablespoon light olive oil
- 1/2 cup fresh oregano
- 1/4 cup fresh parsley chopped
- 1 head fresh garlic peeled and pureed
- Kosher salt and freshly ground pepper to taste
- 3 bay leaves
- 1 cup ripe pitted olive halved
- 5 lbs. of boneless and skinned chicken breasts halved
- 3/4 cup brown sugar
- 1 cup good red wine
- 8 shallots chopped
- 1 tablespoon margarine
- 1 cup sun-dried tomatoes halved
- 2 16-ounce cans artichoke hearts drained
Directions:View on PBS Food
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