Chicken Provencal(The Oregonian)

• 6 lb. chicken (breasts and thighs)
• 2 Tbsp. dried thyme
• 1 1/2 Tbsp. dried rosemary, crumbled
• 1 1/2 tsp. kosher salt
• 3 Tbsp. minced garlic
• 1/3 c. oil packed sun-dried tomatoes, chopped
• 1/2 tsp. black pepper
• 1/4 c. olive oil
• 1 1/2 c. fresh mushrooms, sliced
• 2 tsp. sugar (granulated)
• 3 Tbsp. white wine vinegar or fresh lemon juice
• 1/2 c. pitted kalamata olives
• 1/3 c. capers, drained
• 1/2 c. white wine or dry vermouth
• 1/2 c. bread crumbs
• 1/2 c. freshly grated Parmesan cheese

1. In a large Ziploc bag, combine chicken, thyme, rosemary, salt, garlic, sun-dried tomatoes, pepper, oil, mushrooms, sugar, vinegar, olives and capers; toss to blend well.
2. Refrigerate overnight or for at least 12 hours.

chicken, thyme, rosemary, kosher salt, garlic, oil, black pepper, olive oil, fresh mushrooms, sugar, white wine vinegar, olives, capers, white wine, bread crumbs, freshly grated parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=83609 (may not work)