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.
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
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Method Prep:5min › Cook:1hr › Ready in:1hr5min
Preheat oven to 180 C / Gas mark 4.
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.
Bake in preheated oven for 1 hour, or until chicken is cooked through (juices run clear) and browned.
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