Artichoke and Black Olive Baked Chicken recipe

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Ingredients

4 bone-in chicken breast halves, with skin
6 chicken drumsticks
2 (6.5 ounce) jars marinated quartered artichoke hearts, drained
1 (15 ounce) can black olives, drained
½ cup dry white wine
½ cup chicken broth
1 tablespoon chopped fresh tarragon
salt and pepper to taste

Nutrition Info

737 calories
carbohydrate: 14 g
cholesterol: 222.7 mg
fat: 41.2 g
fiber: 6.6 g
protein: 74.4 g
saturatedFat: 8 g
servingSize: -
sodium: 1379.3 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

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

Recipe Yield

4 servings

Recipe Note

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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