This is a delicious savoury Mediterranean style chicken dish which uses tinned artichoke hearts and black Spanish olives. Serve with crusty bread.
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)