Chicken Pandora with Sun-Dried Tomatoes and Artichoke Hearts

INGREDIENTS

• 1/2 cup red-wine vinegar
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 1/2 cup fresh oregano leaves
• 1/2 cup fresh flat-leaf parsley, chopped
• 1 head garlic, peeled and pureed
• Coarse salt and freshly ground pepper, to taste
• 3 bay leaves
• 1 cup pitted kalamata olives, halved
• 5 pounds boneless skinless chicken breast, halved crosswise
• 3/4 cup light-brown sugar
• 1 cup red wine
• 8 shallots, chopped
• 1 tablespoon margarine
• 1 cup oil-packed sun-dried tomatoes, halved
• 1 (16-ounce) can artichoke hearts, drained