Question about Aunt Sadie's Chicken


I'm planning on making Jessy's "Aunt Sadie's Chicken" for supper tomorrow evening. What sides would go well with it?

I'm drawing a complete blank - could it be because was the first day of the new semester at school?

Comments (6)
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Yo Pat

I love this recipe (and Chicken Marbella, very similar)with pasta and/or a good crusty bread to soak up the sauce! Welcome back to school, good luck!

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Thanks Jessy - I bought some good Italian bread last night from the bakery. Pasta - it doesn't get any easier than that, eh?

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Make homemade spaetzle (easy) and then lightly brown it in a skillet with butter and fresh herbs of your choice.

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I imagine pat has already sorted her menu since she asked over 12 years ago.

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Now this makes me want to search for "Aunt Sadie's Chicken" !!

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It made me look, too!

Aunt Sadie's Chicken - from Joan Nathan

Ingredients for Marinade:
1/2 cup light olive oil
1/2 cup balsamic vinegar
3 Tbs. fresh parsley, chopped
1 head garlic, diced
Salt and pepper to taste
4 sprigs fresh oregano, chopped
1 cup pitted black olives, halved
8 boneless, skinless chicken breasts
3 bay leaves
8 shallots, diced
2 Tbs. olive oil
3/4 cup brown sugar
1 cup sun-dried tomatoes, halved
Two 16-ounce cans artichokes, halved and drained
1 cup red wine

In a bowl, combine olive oil, balsamic vinegar, parsley, garlic, salt and pepper to taste, oregano and halved black olives. Pour over chicken breasts in baking dish and top with 3 bay leaves. Cover dish with plastic wrap and refrigerator overnight.

After chicken has marinated overnight, saute diced shallots in 2 tablespoons olive oil and drizzle over chicken. Add light brown sugar, halved sun-dried tomatoes and halved and drained artichokes. Pour red wine over all and bake in 350-degree oven for an hour.

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