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 pounds 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

1. In a 9- by 12-inch or similar size baking dish, mix the wine vinegar, 1/2 cup of the olive oil, the oregano, parsley, garlic, kosher salt, pepper, bay leaves, and olives. Add the chicken breasts and marinate, covered with foil, in the refrigerator overnight.
   
2. The next day sprinkle with the brown sugar and red wine. Bake for 1 hour, covered, in a preheated 350-degree oven. Cool
   
3. Remove the chicken breasts and cut into bite-size chunks and return to the baking dish.
   
4. In a frying pan saute the shallots in the margarine and remaining tablespoon olive oil over a medium-high heat. Add the sun-dried tomatoes and artichoke hearts.
   
5. Pour the sun-dried tomatoes mixture over the chicken and reheat in the 350-oven for about 15 minutes. Discard the bay leaves and serve with a large green salad, saffron rice, and a good bottle of red wine.

Yield: 12 servings (M)