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Artichokes, balsamic vinegar, and sun-dried tomatoes combine for a super-gourmet dish.
2 to 3 pounds chicken thighs
1 cup dry red wine, such as Alfasi Cabernet Sauvignon
3/4 cup dark brown sugar
1/2 cup olive oil
1/4 cup fresh parsley or 1 tablespoon dried parsley (fresh preferred)
1/4 cup Tuscanini Balsamic Vinegar
3 bay leaves, crushed
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
1 teaspoon dried basil
1 to 2 tablespoons canola or neutral-flavored oil
1 onion, sliced
1 (14-ounce) bag frozen artichokes
1 (17-ounce) jar sun-dried tomatoes or 1 (8-ounce) vacuum pack (I use Galil brand)
Preheat oven to 350 degrees Fahrenheit. Arrange chicken in a large rectangular Pyrex dish or disposable 9×13-inch pan.
In a medium-sized saucepan, combine wine, brown sugar, olive oil, parsley, balsamic vinegar, crushed bay leaves, garlic, and basil. Bring to a boil and then pour over chicken. Cover chicken and bake in preheated oven for 45 minutes.
Meanwhile, heat oil in a frying pan and sauté onion over medium heat until golden, five to seven minutes. Slice the artichokes in half and add to the pan. Add the sun-dried tomatoes and sauté over a medium-low flame for about five minutes.
Remove chicken from oven and spoon sun-dried tomato and artichoke mixture over it. Cover and bake an additional 20 minutes.
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