The reviewer gave this recipe 4 stars. This recipe averages a 3.88 star rating.
Reviewed: Feb. 26, 2004
I thought this recipe was delicious! I used the advice of others and used garlic powder, basil and tarragon generously. I also used more artichokes and olives, and served with mushroom risotto. I did need to crank up the heat to 500 degrees for the last 10-15m. Yummy!
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Cooking Level: Expert

Living In: New York, New York, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 3.88 star rating.
Reviewed: Feb. 10, 2004
The chicken similar to poached instead of baked. It wasn't bad just not very exciting. I probably will not make this again.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 3.88 star rating.
Reviewed: Jan. 31, 2004
Bland.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.88 star rating.
Reviewed: Jan. 18, 2004
This is a winner! Very easy to make and tasty, but it is NOT a low-fat dish. The chicken definitely must be with skin and bone-in. Thighs and drumsticks work best. I did not use chicken broth - just 1 cup of white wine. Added 1 tablespoon of chopped fresh rosemary (dry one works as well) and freshly ground pepper plus a dash of paprika for stronger flavor. Chicken had too much juice after 1 hour of cooking time - I drained the juice, flipped pieces to the other side and baked 10-15 more minutes at 500 F. This way the soggy side of the chicken formed a little darker and crispier layer. Yum!!!
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The reviewer gave this recipe 2 stars. This recipe averages a 3.88 star rating.
Reviewed: Jan. 18, 2004
Substituted sherry for white wine and also added sliced portobellos and freshly ground pepper which gave it needed "zing!"
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The reviewer gave this recipe 3 stars. This recipe averages a 3.88 star rating.
Reviewed: Jan. 15, 2004
When I read this recipe I thought it would be great for the South Beach Diet. Howver 736 calories per serving is horrible. No thank you. Not for me.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.88 star rating.
Reviewed: Jan. 13, 2004
I'm not a fan of chicken on the bone, so I used all boneless skinless chicken breasts and baked them for 40 minutes at 350 and this was really good.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 3.88 star rating.
Reviewed: Oct. 21, 2003
Not for us ever again. Used skinless, boneless chicken breasts and maybe that was the thing. Skin would have added some flavor as well as some color to this dish. It just wasn't very appealing. Added garlic, rosemary etc. as well.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.88 star rating.
Reviewed: Jun. 23, 2003
excellent, me and my fioncee both LOVED it excellent flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.88 star rating.
Reviewed: Jun. 3, 2003
My dinner guests loved this recipe. I added too much liquid my mistake as I doubled the recipe but it was still delicious. I also added green olives and capers. It was very easy to assemble just before the guest arrived and looked as if I had worked on it all day.
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The reviewer gave this recipe 2 stars. This recipe averages a 3.88 star rating.
Reviewed: May 28, 2003
Sorry, I hate to write a 2-star review, but my husband and I just didn't care for this. My mouth was watering thinking about making this, but even after kicking it up a bit with parmesan cheese and extra herbs (rosemary, basil) and plating it over angel hair pasta, the flavor didn't thrill me. I only had skinless, boneless chicken breasts on hand and quickly browned them prior to putting it all in the oven as I'm not a big fan of poached chicken, but they were dry after only half the amount of cooking time suggested (baked 1/2 hour). I'm sure bone-in and skin-on chicken would improve the chicken flavor/texture, but not necessarily the rest of the sauce. Mind you, it wasn't bad, just wasn't one I'd make again.
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Cooking Level: Expert

Living In: Blairstown, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.88 star rating.
Reviewed: Apr. 9, 2003
good recipe.EASY TO PREPARE. just a little bland,needs something a little stronger for chicken.but overall good recipe. again very easy to make,good for making when you have something else to do and still need a full meal
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The reviewer gave this recipe 5 stars. This recipe averages a 3.88 star rating.
Reviewed: Mar. 31, 2003
This was a great and very tastey dish. Other reviewer's comments were also very helpful. I used 2 cloves of fresh garlic, dried rosemary and garlic powder. I also used chicken breast and it really came out wonderful. Thank you :)
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The reviewer gave this recipe 5 stars. This recipe averages a 3.88 star rating.
Reviewed: Feb. 22, 2003
This was a very tasty recipe! I used boneless chicken breasts and still got great results. I followed the advice of others who rated the recipe and sliced the olives and added minced garlic to the recipe. This will be a recipe I'll use again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 3.88 star rating.
Reviewed: Jan. 13, 2003
My husband and son request this. It is very simple and yummy. It is much better with chicken thighs though. I tried breasts once which turned out dry. Great with angelhair pasta.
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Cooking Level: Intermediate

Home Town: Melissa, Texas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.88 star rating.
Reviewed: Sep. 16, 2002
Followed some of the other suggestions. I used 3 chicken breasts and 4 legs , 1 jar of artichokes and 1/2 can (15 oz) sliced olives. I added capers, 3 cloves of garlic and instead of tarragon, I used fresh basil and rosemary. Sauce was great but meat was a little dry. Next time I will use boneless breasts and cook for 30 minutes. Artichokes, olives and sauce were great over rice.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.88 star rating.
Reviewed: Aug. 23, 2002
I normally love artichokes and black olives, but this recipe was lacking something...not sure what. I think using an entire can of black olives is too much. Perhaps only half and sliced would be better. The artichokes taste wonderful with the chicken, but this recipe wasn't as great as I was expecting.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.88 star rating.
Reviewed: Aug. 19, 2002
I was a little apprehensive about cooking this dish because I wasn't sure if my husband would enjoy it since I am the one who loves olives and artichokes, but the both of us truly enjoyed this dish, instead of whole olives, I used chopped up olives instead. I think the next time, I will also use more wine and chicken stock so that we have more sauce to eat with the rice I serves along with this dish. Really good and worth trying if you love the sour like flavors of artichokes and olives.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.88 star rating.
Reviewed: Aug. 18, 2002
This is a very good dish and easy to make! I made it for company and they loved it. When I make it again for my family, though, I'm going to spice it up a bit. Substituting greek olives for plain black ones would be good. Also, adding paprika or red pepper flakes. I used boneless chicken breasts and it turned out fine, just cooked it about 35-40 minutes.
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Kay

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The reviewer gave this recipe 5 stars. This recipe averages a 3.88 star rating.
Reviewed: Jul. 5, 2002
Super yummy! I added capers and a little more wine. I also used cornstarch to thicken the sauce and served over rice. Thanks for sharing!
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