Artichoke and Black Olive Baked Chicken


  • 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


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.

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