*very slight exaggeration
This post is attributed to a friend's dinner party (you can visit her yourself at Black by Popular Demand). She filled a casserole dish with ingredients that definitely love to party together. The sun-dried tomatoes were slam dancing with the olives and the chicken was skinny dipping with the wine and spices.
I will note the changes I made to her version, only due to the fact that I was short on some ingredients. It turned out just as good, but feel free to assemble whatever version you like!
photo by lulu at home on flickr
6-8 Chicken Breasts; skinless/boneless
1 head of garlic, peeled and finely pureed (I use pre-chopped in the jar)
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar (I used aged white wine vinegar)
1/2 cup olive oil
1 cup sun-dried tomatoes (in oil)
1/2 cup pitted Spanish green olives (I used whole Kalamata olives; pitted)
6 bay leaves
1 cup white wine (I used cooking sherry)
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped
(I used dried coriander; about 3 tbsp.)
I also added 1 can artichoke hearts; quartered (they were stupendous!)
In a large bowl, combine all ingredients except for chicken. Place chicken in shallow casserole dish; arranging in single layer. Pour marinade over chicken, cover and marinate in refrigerator overnight.
Bake at 350 for 45 minutes to 1 hour, basting frequently with pan juices.
We served this up with sauteed mushrooms and roasted red peppers on the side.
photo by laura pants on flickr