roasted chicken with artichokes and sun-dried tomatoes
Prep time: 24 hours
Cook time: 2 hours 10 mins
Total time: 26 hours 10 mins
Ingredients
  • ½ cup red wine vinegar
  • ½ cup olive oil
  • ½ cup fresh oregano, chopped
  • ¼ cup fresh parsley, chopped
  • 3 garlic cloves, minced
  • Salt and pepper to taste
  • 3 bay leaves
  • 1 cup pitted black olives, sliced in half
  • 1 large chicken, sliced into parts, skin removed
  • ¾ cup brown sugar
  • 1 cup dry red wine
  • 1 tablespoon margarine
  • 1 tablespoon olive oil
  • 3 shallots, chopped
  • 1 cup sun-dried tomatoes, sliced in half
  • 1 ½ cup canned artichoke bottoms, sliced in quarters
Instructions
  1. Take a big rectangular Pyrex or roasting dish and combine the red wine vinegar, olive oil, oregano, parsley, garlic cloves, salt, pepper, bay leaves and black olives. Add the chicken pieces on top and cover the Pyrex with plastic wrap. Refrigerate and let the chicken marinate for 24 hours.
  2. The next day, preheat the oven to 180°C/350°F. Sprinkle the brown sugar over the chicken pieces and pour the red wine over them. Mix to combine. Cover the Pyrex with aluminium foil and bake for 1 hour and 30 minutes until completely soft. Uncover and let the chicken pieces roast for 15 minutes until golden before turning them and letting the other side roast too.
  3. While the chicken is cooking, make the artichoke and sun-dried tomato topping. In a large skillet, melt the margarine with the olive oil over high heat. Fry the shallots until translucent, about 5 minutes, then add the sun-dried tomatoes and artichoke bottoms.
  4. Add the sun-dried tomato and artichoke topping over the chicken pieces, cover the Pyrex and reheat all together for 10 more minutes.
Notes
RECIPE SLIGHTLY ADAPTED FROM: "Pesaj en Panama" cookbook
Recipe by Savormania at http://www.savormania.com/en/roasted-chicken-with-artichokes-and-sun-dried-tomatoes/