READY IN ABOUT 1¼ hrs

Artichoke and Black Olive Baked Chicken

Read Reviews (105)

"Chicken breasts and drumsticks baked with artichoke hearts and black olives in white wine and chicken broth; a light seasoning of tarragon, salt and pepper provides a perfect finish to this savory Mediterranean-inspired dish." — Barbara

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts and drumsticks in a 9x13 inch baking dish, bone side down. Spread artichokes and olives around chicken, then mix wine and broth together in a small bowl and pour mixture all over chicken. Sprinkle with tarragon and season with salt and pepper to taste.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through (juices run clear) and browned.

Kitchen-Friendly View

PREP 10 mins
COOK 1 hr
READY IN 1 hr 10 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 22, 2006

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

—PRINCESS20NY

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Most Helpful Critical Review

Jan 24, 2004

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.

—Robin Seidel

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141 Ratings

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Mar 29, 2003

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.

—LAURAONLYLAURA

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Jan 18, 2004

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.

—MOOCHIECAT

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Jan 16, 2004

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.

—MATRACEY

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Jan 15, 2004

With a few alterations, this recipe turned out wonderful. I cooked only 3 chicken breasts in 1/2 cup of wine and 1/2 cup of chicken broth. I also added 2 cloves of garlic finely chopped and diced tomatoes on top. I cooked fresh artichoke and removed the artichoke hearts myself for a fresh taste (this can take away from the easiness of the recipe, however...). Then I chose to leave out the tarragon. Served with fresh salad and wild rice, this recipe turned out great! It probably would taste even better with capers.

—HGURULE

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Jan 24, 2003

O.k. but not outstanding. Won't make again.

—KIMAR

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Jan 18, 2004

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.

—Cooknmiller

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Nutrition

Calories
737 kcal
37%

Carbohydrates
14 g
5%

Cholesterol
223 mg
74%

Fat
41.2 g
63%

Fiber
6.6 g
26%

Protein
74.4 g
149%

Sodium
1379 mg
55%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Artichoke and Black Olive Baked Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 737
** Calories from Fat: 371

% Daily Value *
** Total Fat 41.2g 63 %
** Saturated Fat 8g 40 %
** Cholesterol 223mg 74 %
** Sodium 1379mg 55 %
** Potassium 827mg 23 %
** Total Carbohydrates 14g 5 %
** Dietary Fiber 6.6g 26 %
** Protein 74.4g 149 %
** Sugars 0.3g
** Vitamin A 14 %
** Vitamin C 2 %
** Calcium 16 %
** Iron 66 %
** Thiamin 18 %
** Niacin 303 %
** Vitamin B6 77 %
** Magnesium 26 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.