Artichoke and Black Olive Baked Chicken (Meat)
Email This Recipe Print Recipe Contributed by Eileen Goltz.

Ingredients 4 bone-in chicken breast halves, with skin 6 chicken drumsticks 2 (6.5 ounce) jars kosher for Pesach 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

Instructions

Preheat oven to 350. 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 for 1 hour, or until chicken is cooked through (juices run clear) and browned. 

Serving Size

Serves 5 or 6.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .