Artichoke and Olive Baked Chicken

    Artichoke and Olive Baked Chicken


    Be the first to make this!

    About this recipe: Bring the flavours of the Meditarranean home with this dish- chicken baked with artichoke hearts and black olives in stock. Serve with crusty bread to mop up the delicious juices.

    Serves: 4 

    • 4 chicken breast fillets, bone in and skin on
    • 6 chicken drumsticks
    • 1 (390g) 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.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate