Chicken breasts and drumsticks baked with artichoke hearts and black olives in white wine and chicken broth; a light seasoning of tarragon, salt and pepper provides a perfect finish to this savory Mediterranean-inspired dish.

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Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place chicken breasts and drumsticks in a 9x13 inch baking dish, bone side down. Spread artichokes and olives around chicken, then mix wine and broth together in a small bowl and pour mixture all over chicken. Sprinkle with tarragon and season with salt and pepper to taste.

  • Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through (juices run clear) and browned.

Nutrition Facts

737 calories; protein 74.4g; carbohydrates 14g; fat 41.2g; cholesterol 222.7mg; sodium 1379.3mg. Full Nutrition
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Reviews (112)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/23/2006
Very tasty fresh and light. Different spin to a chicken recipe. I would not recommend this if you do not like olives or an overall more sour type taste but if you do then you should definitely try this recipe. I make chicken pretty often and this was one which stands out from the rest. The taste of this is not what you would generally encounter w/ most chicken recipes. Boneless chicken will not work with this; have to use bone in cuts. The skin gives it a lot of the flavor because the sauce seems to attach itself particularily to the skin and falls into the crevices of where the bones are. When I was making this I thought 2 jars of artichokes were too much however I still used the 2 and it was just enough (an extra jar on top of that wouldn't hurt either). As I've done many times in different recipes I substituted Vermouth for the wine because it is extra dry and as a result adds more flavor. I substituted the canned olives for premium natural organic olives from a glass jar. I find they have more taste and are generally healthier. A Read More
(75)

Most helpful critical review

Rating: 2 stars
01/24/2004
Sorry I hate to write a 2-star review but my husband and I just didn't care for this. My mouth was watering thinking about making this but even after kicking it up a bit with parmesan cheese and extra herbs (rosemary basil) and plating it over angel hair pasta the flavor didn't thrill me. I only had skinless boneless chicken breasts on hand and quickly browned them prior to putting it all in the oven as I'm not a big fan of poached chicken but they were dry after only half the amount of cooking time suggested (baked 1/2 hour). I'm sure bone-in and skin-on chicken would improve the chicken flavor/texture but not necessarily the rest of the sauce. Mind you it wasn't bad just wasn't one I'd make again. Read More
(13)
148 Ratings
  • 5 star values: 55
  • 4 star values: 52
  • 3 star values: 19
  • 2 star values: 16
  • 1 star values: 6
Rating: 4 stars
01/22/2006
Very tasty fresh and light. Different spin to a chicken recipe. I would not recommend this if you do not like olives or an overall more sour type taste but if you do then you should definitely try this recipe. I make chicken pretty often and this was one which stands out from the rest. The taste of this is not what you would generally encounter w/ most chicken recipes. Boneless chicken will not work with this; have to use bone in cuts. The skin gives it a lot of the flavor because the sauce seems to attach itself particularily to the skin and falls into the crevices of where the bones are. When I was making this I thought 2 jars of artichokes were too much however I still used the 2 and it was just enough (an extra jar on top of that wouldn't hurt either). As I've done many times in different recipes I substituted Vermouth for the wine because it is extra dry and as a result adds more flavor. I substituted the canned olives for premium natural organic olives from a glass jar. I find they have more taste and are generally healthier. A Read More
(75)
Rating: 5 stars
03/29/2003
Make sure to rinse olives and artichokes. Add lots of capers and 4 to 6 cloves of fresh crushed garlic, double the chicken broth, change the wine to 2/3 a cup and add a little extra tarragon and this is awesome. Once done, take the remaining liquid, add a little cornstarch and thicken to taste. Serve on the side with plain white rice. Read More
(41)
Rating: 5 stars
01/18/2004
I love this! I have a huge round baking dish that's quite unusual and I like to make this in that and put it in the center of the table when it's done. Guests find it pretty impressive looking, and very delicious. I adapt it to a smaller dish when it's just the two of us. I also love the suggestions people have, like sprinkling it with feta..or substituting rosemary or oregano. I don't understand when people say they didn't like something when it's so easy to alter recipes to suit your own taste! Use your imagination and have fun, is what I say. Read More
(35)
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Rating: 4 stars
01/16/2004
Followed some of the other suggestions. I used 3 chicken breasts and 4 legs 1 jar of artichokes and 1/2 can (15 oz) sliced olives. I added capers 3 cloves of garlic and instead of tarragon I used fresh basil and rosemary. Sauce was great but meat was a little dry. Next time I will use boneless breasts and cook for 30 minutes. Artichokes olives and sauce were great over rice. Read More
(17)
Rating: 5 stars
01/15/2004
With a few alterations this recipe turned out wonderful. I cooked only 3 chicken breasts in 1/2 cup of wine and 1/2 cup of chicken broth. I also added 2 cloves of garlic finely chopped and diced tomatoes on top. I cooked fresh artichoke and removed the artichoke hearts myself for a fresh taste (this can take away from the easiness of the recipe however...). Then I chose to leave out the tarragon. Served with fresh salad and wild rice this recipe turned out great! It probably would taste even better with capers. Read More
(17)
Rating: 2 stars
01/24/2004
Sorry I hate to write a 2-star review but my husband and I just didn't care for this. My mouth was watering thinking about making this but even after kicking it up a bit with parmesan cheese and extra herbs (rosemary basil) and plating it over angel hair pasta the flavor didn't thrill me. I only had skinless boneless chicken breasts on hand and quickly browned them prior to putting it all in the oven as I'm not a big fan of poached chicken but they were dry after only half the amount of cooking time suggested (baked 1/2 hour). I'm sure bone-in and skin-on chicken would improve the chicken flavor/texture but not necessarily the rest of the sauce. Mind you it wasn't bad just wasn't one I'd make again. Read More
(13)
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Rating: 5 stars
01/16/2004
Super yummy! I added capers and a little more wine. I also used cornstarch to thicken the sauce and served over rice. Thanks for sharing! Read More
(12)
Rating: 5 stars
01/18/2004
My husband and son request this. It is very simple and yummy. It is much better with chicken thighs though. I tried breasts once which turned out dry. Great with angelhair pasta. Read More
(12)
Rating: 3 stars
01/24/2003
O.k. but not outstanding. Won't make again. Read More
(12)
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