Artichoke and Olive Baked Chicken

    Artichoke and Olive Baked Chicken

    (147)
    1save
    1hr5min


    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.

    Ingredients
    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

    Directions
    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.
    See all 12 recipes

    Recently viewed

    Reviews and Ratings
    Global ratings:
    (147)

    Reviews in English (147)

    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)

    by
    32

    I love this! I have a huge round baking dish that's quite unusual and I like to make this in that and put it in the center of the table when it's done. Guests find it pretty impressive looking, and very delicious. I adapt it to a smaller dish when it's just the two of us. I also love the suggestions people have, like sprinkling it with feta..or substituting rosemary or oregano. I don't understand when people say they didn't like something when it's so easy to alter recipes to suit your own taste! Use your imagination and have fun, is what I say.  -  28 Jun 2002  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate