Olive Artichoke Chicken

    Olive Artichoke Chicken


    145 people made this

    About this recipe: You won't regret taking your oven out for this one. This Mediterranean-inspired Chicken is baked with artichoke hearts and black olives in chicken stock. French or another good quality bread is soak up the delicious juices.

    Serves: 4 

    • 4 chicken breasts, bone in and skin on
    • 6 chicken drumsticks
    • 400 gm tin artichoke hearts, drained and quartered
    • 425g spanish black olives
    • 110 ml dry white wine (can substitute chicken stock)
    • 110 ml chicken stock
    • 1 tablespoon chopped fresh tarragon
    • Sea Salt and freshly ground pepper to taste

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

    1. Preheat oven to 180 C.
    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 (if using) 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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