Chicken Provencal(The Oregonian) - cooking recipe

Ingredients

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

Preparation

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.
Refrigerate overnight or for at least 12 hours.