Artichoke and Olive Baked Chicken Pieces

    Artichoke and Olive Baked Chicken Pieces

    (147)
    20saves
    1hour5min


    145 people made this

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

    Ingredients
    Serves: 4 

    • 4 chicken breast fillets, bone in and skin on
    • 6 chicken drumsticks
    • 400g tin artichoke hearts, drained and quartered
    • 470g Spanish black olives
    • 1/2 cup dry white wine
    • 1/2 cup chicken stock
    • 1 tablespoon chopped fresh tarragon
    • sea salt and freshly ground pepper to taste

    Directions
    Preparation:5min  ›  Cook:1hour  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C.
    2. Place chicken breasts and drumsticks in a large baking dish, bone side down. Spread artichokes and olives around chicken, then add wine and stock. Sprinkle with tarragon and season with salt and pepper to taste.
    3. Roast for 1 hour, or until chicken is cooked through (juices run clear) and browned.
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    Reviews and Ratings
    Global Ratings:
    (147)

    Reviews in English (147)

    by
    0

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

    by
    75

    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)

    by
    37

    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)

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