Reviewed: Jul. 15, 2009

Oh my gosh I love this recipe! The only thing I changed was the exclusion of the white wine ('cause I didn't have any and I really didn't think Capt Morgan's would be a good substitute)..I used a very good vegetable broth instead, I also added capers per another reviewer's suggestion. I couldn't believe how amazingly delicious this dish was. I'm happy of course that my husband agreed but honestly I liked it so much his opinion was merely an addendum. I saved the left over sauce to put over rice,I just couldn't bring myself to throw any of this food away. When I make this dish next week I'm going to change the canned black olives to kalamata olives. I think they'll add a fuller flavor to this otherwise magnificent chicken dinner.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

moominmamma

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 30, 2009

Very nice dish...I changed dry vermont instand of the white wine; my kids really enjoyed it. Thanks for sharing! Monica

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Colombiana

Cooking Level: Expert

Living In: Modesto, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 21, 2009

I really like baked chicken so I expected an excellent dinner and was sorely disappointed. Bland and a little sour. I definately do not recommend this.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

sailshonan

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2009

Utterly awful. I actually had to throw it all out. First time in my life I've done that. Who knew you could make chicken taste bad?

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

EmilyS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2008

We absolutely loved this recipe. I substituted green olives for black because that was what I had on hand. Added capers and minced garlic and used the pan juices over penne pasta and broccoli. Great meal.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Christine

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Spy Glass

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Los Angeles, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jersey_Girl

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 16, 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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PEW5186

Cooking Level: Intermediate

Home Town: Fort Recovery, Ohio, USA

Living In: Coldwater, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Natalie

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

Living In: Overland Park, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LINDAANA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2007

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jennifer

Cooking Level: Expert

Home Town: Pittsford, New York, USA

Living In: Saratoga Springs, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mpact27

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MPEPLIN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RWLEVINSON

Cooking Level: Intermediate

Living In: Davis, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SURFWENCH

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

curlykristi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

WRF1973

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dee

Living In: Montrose, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
2 users found this review helpful