Artichoke and Olive Baked Chicken

    Allrecipes

    Artichoke and Olive Baked Chicken

    Artichoke and Olive Baked Chicken

    (147)
    1hr5min


    145 people made this

    About this recipe: Chicken breasts and drumsticks baked with artichoke hearts and black olives in white wine and chicken stock; a touch of tarragon provides a perfect finish to this savoury Mediterranean-inspired dish. Serve with crusty bread to mop up the delicious juices.

    Ingredients
    Serves: 4 

    • 4 chicken breast fillets, bone in and skin on
    • 6 chicken drumsticks
    • 1 (390g) tin artichoke hearts, drained and quartered
    • 425g (15 oz) spanish black olives
    • 110 ml (4 fl oz) dry white wine
    • 110 ml (4 fl oz) chicken stock
    • 1 tablespoon chopped fresh tarragon
    • Maldon Sea Salt and freshly ground pepper to taste

    Method
    Prep:5min  ›  Cook:1hr  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas mark 4.
    2. Place chicken breasts and drumsticks in a 23x33 cm (9x13 in) baking dish, bone side down. Spread artichokes and olives around chicken, then add wine and stock. Sprinkle with tarragon and season with salt and pepper to taste.
    3. Bake in preheated oven for 1 hour, or until chicken is cooked through (juices run clear) and browned.
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    Reviews & ratings
    Average global rating:
    (147)

    Reviews in English (147)

    1

    So easy and SO tasty! I used skinless boneless chicken breasts and marinated artichoke hears in jars because I don't like tinned artichokes. Turned out lovely! Might try it on rice next time. Be careful when adding salt though if the artichokes and olives already have plenty in them.  -  31 May 2011

    by
    75

    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  -  16 Mar 2004  (Review from Allrecipes US | Canada)

    by
    37

    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.  -  31 Dec 2001  (Review from Allrecipes US | Canada)

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