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?
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!
Thanks Jessy - I bought some good Italian bread last night from the bakery. Pasta - it doesn't get any easier than that, eh?
Make homemade spaetzle (easy) and then lightly brown it in a skillet with butter and fresh herbs of your choice.
I imagine pat has already sorted her menu since she asked over 12 years ago.
Now this makes me want to search for "Aunt Sadie's Chicken" !!
It made me look, too!
Aunt Sadie's Chicken - from Joan Nathan
Ingredients for Marinade:1/2 cup light olive oil1/2 cup balsamic vinegar3 Tbs. fresh parsley, chopped1 head garlic, dicedSalt and pepper to taste4 sprigs fresh oregano, chopped1 cup pitted black olives, halved8 boneless, skinless chicken breasts3 bay leaves8 shallots, diced2 Tbs. olive oil3/4 cup brown sugar1 cup sun-dried tomatoes, halvedTwo 16-ounce cans artichokes, halved and drained1 cup red wine
Preparation: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.