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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Reviewed: May 12, 2006

This was good and interesting, but I probably wouldn't make it again. It was very easy though, and the chicken turned out very tender! Served with brown/wild rice and steamed asparagus.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: May 11, 2006

This chicken was great, very flavorful. I thickened the sauce a bit with flour, and made sure to place the artichokes and olives ON the chicken, not AROUND the chicken as stated in the recipe. This helped the flavor really sink in. I didn't have tarragon, so I used a mix of Herbes de Provence along with basil, oregano, and a bit of garlic salt. It was very flavorful!

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Jessica Arena

Cooking Level: Intermediate

Home Town: Woodinville, Washington, USA

Living In: New York, New York, USA

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Reviewed: Apr. 23, 2006

I did not enjoy this.

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Chris in Seattle

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Reviewed: Apr. 5, 2006

I liked this recipe, my hubby hated it. I changed it the following ways: 4 bone in skinless breasts, lots of herbs (rosemary, thyme, italian seasonings) and garlic. I also added a chopped tomato and a little more broth and wine. Chicken was cooked in an hour and not dried out at all. In fact the reason my hubby didn't care for this is that he thought the chicken tasted poached. I thought it was a good, flavourful dish and would make again if I were single ;-) I added cornstarch to the sauce and thickened it up and served over rice. An easy, healthy meal if you like the olive and artichoke flavours. I also thought listed fat and calories seemed very high, considering there were no added fats or oils. I know olives and artichokes have fat but 41 g per serving??

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Bubba's Mom

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 25, 2006

This was quick and easy to make, I used boneless thigh meat and added a few more spices. IT was great with herbed mashed potatoes.

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lil'turbo

Cooking Level: Expert

Living In: West Hollywood, California, USA

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Reviewed: Feb. 5, 2006

easy, different, and delicious

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Elizabeth

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Reviewed: Dec. 18, 2005

This recipe was good, very Mediterranean with the artichoke hearts, black olives, and wine sauce. I served mine over pasta to make a more hearty meal. Next time, I will be sure to have crusty bread on hand to dip in the wine sauce.

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 24, 2005

We really liked this one, a definite keeper! I think next time, though, I might thicken the sauce with cornstartch and pour over it when on the plate. Also, might add a bit of garlic powder and mushrooms. Very good as is though!

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MICKY4

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Reviewed: May 1, 2005

I thought this recipe was really good. The key to deciding whether or not this recipe is for you is by making sure you like artichokes and tangy tasting recipes. I added additional olives b/c we LOVE them, and I didn't use chicken breasts, only legs. I would certainly make this recipe again.

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clambertsmith

Cooking Level: Intermediate

Home Town: Rex, Georgia, USA

Living In: Stockbridge, Georgia, USA

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Reviewed: Feb. 9, 2005

Husband and I both thought this dish was yummy. Easy too.

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MYRANDA1

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Reviewed: Feb. 2, 2005

i couldn't wait to try this dish, but...blechhh....maybe i did something wrong??? i even tried some of the hints from other reviews and upped the spices, but this still tasted like nothing....

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PAIGE

Cooking Level: Intermediate

Home Town: Madison, New Jersey, USA

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Reviewed: Nov. 10, 2004

I wanted to like this - I love all the ingredients. It just didn't taste right to me, though, and no one ate the leftovers, either. Since it has so many raves, maybe I did something wrong? I probably won't ever try it again, though, to find out.

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RAVEN321

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Reviewed: Nov. 8, 2004

Good. I used Boneless Skinless Breast meat as it is all I had. This is a keeper and a good one for company! I thickened the sauce and added parmesan to the top when done. We have to eat with less sodium so I used low sod. broth, rinsed the canned olives and artichoke hearts well.

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THERESA R

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Reviewed: Oct. 9, 2004

I've been meaning to send a review for this wonderful recipe now for a couple years. That's how long I've been demanded to make it. It's one of our family favorites. This is the most delicious dish and unbelievably easy. I thank you for your great recipe!! :)

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ljo

Cooking Level: Intermediate

Living In: Kelowna, British Columbia, Canada

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Reviewed: May 24, 2004

I added capers, thickened the sauce that was left after cooking and served it over noodles. It was really good.

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TJLUCY

Cooking Level: Expert

Home Town: Monticello, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Mar. 19, 2004

This was absolutely delicious!!! My only change – less olives (6oz). Couldn’t stop bragging about it, and even shared the recipe with others. The bottom line – it made me a better cook :)

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Gosha

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Reviewed: Mar. 16, 2004

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

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