Reviewed: Sep. 25, 2008

6 drumsticks and 4 breasts is waaaay too much for 4 people-A meat serving should be the size of a deck of cards. For 2 people, I used 1 boneless breast and cut all ingredients in 1/2. I also added 1 tbl. tomato paste (which thickens the sauce a bit), 1/2 can of corn, 1/2 chopped onion, a bit more garlic, and substituted tarragon with basil. It was pretty good, served over steamed rice. I also cooked it for 25 minutes and it was perfect (though I prefer drier meat-for juicier meat, use bone-in breast)

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Genevieve

	Cooking Level: Expert Home Town: Boston, Massachusetts, USA Living In: Los Angeles, California, USA
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Reviewed: Jul. 7, 2008

LOVED THIS ONE! The whole family ate every last bite and had been bugging me to make this again - I substituted boneless, skinless chicken breast and added an extra few tsp's of olive oil, but otherwise kept to this recipe. No one thought it would taste good, but these flavors combined are very good. Always looking for that 'new' chicken dish to liven things up, and this one was a total success!

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Jersey_Girl


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Reviewed: May 19, 2008

This was really good and simple to prepare, it's also a good base to make additions to based on what's in the refrigerator. I added some extra mushrooms I had on hand. I also created a thicker sauce by removing the chicken and adding some flour to the remaining juices and a little sour cream. I put the chicken back in the dish then topped with some extra feta I had and broiled until it melted. I served this with rice and Caesar salad.

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PEW5186

	Cooking Level: Intermediate Home Town: Fort Recovery, Ohio, USA Living In: Coldwater, Ohio, USA
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Reviewed: Apr. 29, 2008

This dish is really a 3 1/2 stars for us. I gave it a four instead of a 3 because there's nothing offensive about it. It just isn't the most memorable dish. My husband and I liked it, but both agreed that we wouldn't miss it if it weren't on our regular menu. My 9 year old, however, thanked me many times for dinner and helped herself to 3 servings! Another plus is that this is a very healthy dish.

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Natalie

	Cooking Level: Intermediate Home Town: Lee's Summit, Missouri, USA Living In: Overland Park, Kansas, USA
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Reviewed: Jan. 27, 2008

Good. Not oh my good, but solid and good. I used boneless skinless chicken breasts so I decreased the cooking time to make sure they didnt dry out. I also subbed the kalamata olives for the black as it gives it much more flavor. I had some sliced portabello mushrooms left over from another dish and threw those in the pan as well. Really great "throw together" dinner with no prep. Will come back for more for quick weeknight eats.

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LINDAANA


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Reviewed: Dec. 1, 2007

Great flavors! Easy dish - If you love black olives and Artichoke hearts - this is a great recipe.

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Jennifer

	Cooking Level: Expert Home Town: Pittsford, New York, USA Living In: Saratoga Springs, New York, USA
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Reviewed: Nov. 26, 2007

This is a staple recipe in our house. I love the combination of the artichoke hearts and olives together. I use marinated hearts for a little added flavor, otherwise I pretty much follow the recipe. Comes out tender and juicy.

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mpact27


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Reviewed: Nov. 12, 2007

Simple, healthy, and flavorful. I accidentally bought whole chicken breasts and found they needed longer to cook. The chicken was very juicy and tender. We used dried tarragon and added minced garlic, capers, sliced mushrooms, and fresh tomatoes afterwards. This is a good recipe to experiment with different additional ingredients. We ate it with whole wheat spaghetti and a touch of Parmesan cheese.

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MPEPLIN


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Reviewed: Aug. 28, 2007

This was good. I used 3 breasts and added some garlic, sundried tomatoes and seasoning. It would be nice if the broth thickened, but all in all, tasty. thanks for the post!

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RWLEVINSON

	Cooking Level: Intermediate Living In: Davis, California, USA
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Reviewed: Jun. 25, 2007

I substituted boneless chicken thighs for the breast because breasts always dry out in the oven. Also used canned quartered artichokes, not the marinated kind. Plus pitted Calamata instead of canned black which are not good for cooking. Tasty Mediterranean dish.

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SURFWENCH

	Cooking Level: Expert
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Reviewed: Apr. 7, 2007

This is a wonderful recipe! I make it at least two times a month! My husband doesn't like olives so I usually omit them but it still tastes wonderful!

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curlykristi


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Reviewed: Mar. 18, 2007

I had a hard time getting the flavor of the olives and artichokes to permeate the chicken. Also canned olives are a little bland in this recipe - if I try it again I'll use fresh kalamatas instead.

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WRF1973


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Reviewed: Dec. 11, 2006

For anyone who loves artichokes, this is a dish you have to try. The combination of the artichokes and black olives makes for a great meal. Great dish!

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Dee

	Living In: Montrose, Colorado, USA
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Reviewed: Nov. 29, 2006

Used with Kalamata olives this is really good. I used Beringer's White Zin for the wine in the dish and served it with this wine as I am not a huge white wine drinker. Also served with fresh green beans and sourdough rolls. Simple and elegant!

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Laura Loves to Cook


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Reviewed: Sep. 15, 2006

We really enojyed this recipe - unique flavors - chicken cam out moist and tender.

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Bean

	Cooking Level: Intermediate Living In: Huntersville, North Carolina, USA
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Reviewed: Aug. 21, 2006

This was good. However, it was a little salty. I think it need a lttle something to off set the salty artichoke and black olivel. I too put the artichoke and olives over the chicken. I made pasta but we chose to eat it with crusty bread. I will make this again. I think maybe some red pepper flakes or something to offset the other flavors?

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BETHS1

	Cooking Level: Expert
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Reviewed: Jul. 19, 2006

Eh, this was okay. I used boneless chicken breasts, which may have been the problem. Sauteed onion and garlic in a pan before searing the breasts. Then followed the recipe. It wasn't bad but not awesome either. Thanks for the recipe though!

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LEASTMAN

	Cooking Level: Intermediate
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