Artichoke and Black Olive Baked Chicken
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Description
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
- ½ cup dry white wine
- ½ 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.
Nutrition Facts
serving: 4 servings
calories: 737 kcal
carbohydrates: 14 g
protein: 74.4 g
saturated fat: 8 g
cholesterol: 222.7 mg
sodium: 1379.3 mg
fiber: 6.6 g
sugar: 0.3 g
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