Artichoke and Black Olive Baked Chicken |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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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