Ingredients
- 4 chicken breast fillets, bone in and skin on
- 6 chicken drumsticks
- 1 (390g) tin artichoke hearts, drained and quartered
- 425g (15 oz) spanish black olives
- 110 ml (4 fl oz) dry white wine
- 110 ml (4 fl oz) chicken stock
- 1 tablespoon chopped fresh tarragon
- Maldon Sea Salt and freshly ground pepper to taste
Description
Chicken Breasts And Drumsticks Baked With Artichoke Hearts And Black Olives In White Wine And Chicken Stock; A Touch Of Tarragon Provides A Perfect Finish To This Savoury Mediterranean-inspired Dish. Serve With Crusty Bread To Mop Up The Delicious Juices.
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