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Artichoke and Black Olive Baked Chicken
SUBMITTED BY:
Barbara
PHOTO BY:
Allrecipes
"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."
RECIPE RATING:
Read Reviews
(90)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
1 Hr
READY IN
1 Hr 10 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 bone-in chicken breast halves, with skin
6 chicken drumsticks
2 (6.5 ounce) jars marinated quartered artichoke hearts, drained
1 (15 ounce) can black olives, drained
1/2 cup dry white wine
1/2 cup chicken broth
1 tablespoon chopped fresh tarragon
salt and pepper to taste
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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.
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REVIEWS
Reviewed on Jan. 18, 2004 by MOOCHIECAT
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MOOCHIECAT
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.
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21 users found this review helpful
I love this! I have a huge round baking dish that's quite unusual and I like to make this in...
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Reviewed on Jan. 22, 2006 by
PRINCESS20NY
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PRINCESS20NY
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
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17 users found this review helpful
Very tasty, fresh, and light. Different spin to a chicken recipe. I would not recommend this...
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Reviewed on Jan. 16, 2004 by MATRACEY
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MATRACEY
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.
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13 users found this review helpful
Followed some of the other suggestions. I used 3 chicken breasts and 4 legs , 1 jar of...
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Reviewed on Mar. 29, 2003 by LAURAONLYLAURA
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LAURAONLYLAURA
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.
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12 users found this review helpful
Make sure to rinse olives and artichokes. Add lots of capers and 4 to 6 cloves of fresh...
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Reviewed on Jan. 24, 2003 by KIMAR
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KIMAR
Jan. 24, 2003
O.k. but not outstanding. Won't make again.
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11 users found this review helpful
O.k. but not outstanding. Won't make again.
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Reviewed on Jan. 24, 2004 by
Robin Seidel
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Robin Seidel
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.
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10 users found this review helpful
Sorry, I hate to write a 2-star review, but my husband and I just didn't care for this. My...
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Reviewed on Jan. 18, 2004 by Kay
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Kay
Jan. 18, 2004
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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9 users found this review helpful
This is a very good dish and easy to make! I made it for company and they loved it. When I...
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Reviewed on Jan. 16, 2004 by Blairs Mom
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Blairs Mom
Jan. 16, 2004
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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9 users found this review helpful
Super yummy! I added capers and a little more wine. I also used cornstarch to thicken the...
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Reviewed on Jan. 15, 2004 by HGURULE
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HGURULE
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.
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9 users found this review helpful
With a few alterations, this recipe turned out wonderful. I cooked only 3 chicken breasts in...
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Reviewed on Jan. 18, 2004 by
Cooknmiller
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Cooknmiller
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.
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8 users found this review helpful