Artichoke and Olive Baked Chicken Pieces

I cooked this last night for my fiance! Its was awesome. Easy to prepare and very tasty!!!  -  07 Dec 2008

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  -  16 Mar 2004  (Review from Allrecipes USA and Canada)

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.  -  31 Dec 2001  (Review from Allrecipes USA and Canada)