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- Meat and poultry
- Cuts of chicken
- Chicken leg
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.
145 people made this
- 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
MethodPrep:5min ›Cook:1hr ›Ready in:1hr5min
- Preheat oven to 180 C / Gas mark 4.
- Place chicken breasts and drumsticks in a 23x33 cm (9x13 in) baking dish, bone side down. Spread artichokes and olives around chicken, then add wine and stock. Sprinkle with tarragon and season with salt and pepper to taste.
- Bake in preheated oven for 1 hour, or until chicken is cooked through (juices run clear) and browned.
Reviews & ratingsAverage global rating:(150)
Reviews in English (114)
So easy and SO tasty! I used skinless boneless chicken breasts and marinated artichoke hears in jars because I don't like tinned artichokes. Turned out lovely! Might try it on rice next time. Be careful when adding salt though if the artichokes and olives already have plenty in them.-31 May 2011
Very tasty, fresh, and light. Different spin to a chicken recipe. I would not recommend this if you do not like olives, or an overall more sour type taste, but if you do then you should definitely try this recipe. I make chicken pretty often and this was one which stands out from the rest. The taste of this is not what you would generally encounter w/ most chicken recipes. Boneless chicken will not work with this; have to use bone in cuts. The skin gives it a lot of the flavor because the sauce seems to attach itself particularily to the skin, and falls into the crevices of where the bones are. When I was making this I thought 2 jars of artichokes were too much, however I still used the 2 and it was just enough (an extra jar on top of that wouldn't hurt either). As I've done many times in different recipes I substituted Vermouth for the wine because it is extra dry and as a result adds more flavor. I substituted the canned olives for premium natural organic olives from a glass jar. I find they have more taste and are generally healthier. A-16 Mar 2004
Make sure to rinse olives and artichokes. Add lots of capers and 4 to 6 cloves of fresh crushed garlic, double the chicken broth, change the wine to 2/3 a cup and add a little extra tarragon and this is awesome. Once done, take the remaining liquid, add a little cornstarch and thicken to taste. Serve on the side with plain white rice.-31 Dec 2001
- 8 skinned and boned chicken thighs or 2 skinned and boned chicken breasts (cut breasts in halves and then in half crosswise)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large yellow or white onion, chopped
- 6 garlic cloves, minced
- 1 teaspoon fresh thyme leaves, crushed
- 3/4 cups dry red wine
- One 28-ounce can diced tomatoes, undrained
- 2 tablespoons balsamic vinegar
- One 9-ounce package frozen artichoke hearts, thawed
- 1/4 cup pitted green olives, such as Greek or French in brine, cut in half
- 1/4 cup pitted black olives, such as kalamata, cut in half
- 2 tablespoons drained capers
- 1/4 cup fresh flat-leaf parsley
Season the chicken with salt and pepper to taste. Heat the oil in a 5-quart cast iron Dutch oven over medium-high heat. Brown chicken, a few pieces at a time, 4 minutes total for each batch (2 minutes for breasts). Remove browned chicken pieces to a platter.
Add the onion and cook, stirring occasionally, over medium-low heat until translucent and beginning to lightly brown, about 4 minutes. Add the garlic and thyme and cook 1 minute. Add the wine and bring to a boil, scraping the bottom of the pan to loosen browned bits and incorporate them into the liquid. Stir in the tomatoes and vinegar.
Return the chicken to the pan and add the artichokes, both kinds of olives, and the capers. Cover and simmer over medium-low heat until the chicken is done, about 30 minutes. Sprinkle with the parsley and serve.
Preheat the oven to 425 degrees. Pat the chicken dry and season salt, pepper, onion, and garlic powder. Heat the olive oil in a dutch oven over medium-high heat. Add the chicken, working in batches if necessary, and cook until well browned on each side, about 5 minutes per side. Transfer to a plate.
Decrease the heat to medium. Add the onion and a pinch of salt and sauté until soft and slightly golden, about 5 minutes.
Add the garlic and sauté for 1 minute. Season with 1 tsp salt, ½ tsp pepper, cumin and stir.
Add the white wine to the pot to deglaze, scraping up any of the brown bits. Let the wine simmer and reduce to about half.
Stir in chicken broth, artichokes, olives and lemon juice. Return the chicken to the pot
Place the lid on the pot and put it in the oven for 20-25 minutes, until the chicken is cooked through.
After 20-25 minutes remove the pot from the oven. Add the lemon zest, olive juice, red pepper flakes, and stir gently. Uncover, place back in the oven for 8-10 minutes longer.
Remove from the oven and serve chicken with sauce, artichoke pieces and olives spooned over.
- Pat the chicken dry and season salt and pepper. Heat the olive oil in a Dutch oven or heavy soup pot over medium-high heat. Add the chicken, working in batches if necessary, and cook until well browned on each side, about 3 minutes per side. Transfer to a plate.
- Decrease the heat to medium. Add the onion and a pinch of salt and sauté until soft and slightly golden, about 5 minutes. Add the garlic and sauté for 1 minute. Add the turmeric, cumin, coriander, red pepper flakes, cinnamon stick, and bay leaf and cook, stirring constantly, until fragrant, about 1 minute. Pour in 1/4 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot. Stir in a pinch of salt and cook until the liquid is reduced by half. Stir in the remaining 1 3/4 cups of broth, the lemon zest, and 2 tablespoons of the lemon juice. Decrease the heat to medium-low, cover, and simmer for 15 minutes.
- Add the chicken, chickpeas, artichoke hearts, and olives and stir gently to combine. Increase the heat to medium-high and simmer uncovered, stirring occasionally, until the chicken is heated through, about 5 minutes. Stir in the remaining tablespoon of lemon juice. Taste you may want to add another squeeze of lemon juice or pinch of salt. Garnish with the mint.
Nutritional analysis provided by The Longevity Kitchen
Reprinted with permission from The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods by Rebecca Katz with Mat Edelson. Copyright © 2013 by Rebecca Katz photography copyright ©2013 by Leo Gong. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher
Rebecca Katz, MS, is an accomplished chef and national speaker who has worked with the country's top wellness physicians, including Andrew Weil, Deepak Chopra, Michael Lerner, Jim Gordon, and Dean Ornish. She is the author of the award-winning Cancer-Fighting Kitchen and One Bite at a Time, as well as director of the Healing Kitchens Institute at Commonweal and executive chef of the annual Food as Medicine training program sponsored by the Center for Mind Body Medicine at Georgetown MEdical School. She has been featured in the Washington Post, Oprah.com, The Atlantic, Better Homes and Gardens, Associated Press, and other national media. Rebecca lives in the San Francisco Bay Area. Visit RebeccaKatz.com for more information.
Mat Edelson is an award-winning science, health, and sports writer. He is the former anchor/director of the Johns Hopkins Health Newsfeed, a nationally syndicated daily radio program. This is the third book he has co-authored with Rebecca Katz. Edelson resides in Baltimore, Maryland.
- In this recipe, I use thinly sliced boneless and skinless chicken breasts. If you have large chicken breasts, you can slice each one of them lengthwise in half to make them thinner.
- I used roasted artichoke hearts in olive oil. I also used sun-dried tomatoes in olive oil, too. In this case, I didn’t even drain them to get rid of excess oil, because the more olive oil in this recipe, the better. If you use artichokes and sun-dried tomatoes that are not in a jar with olive oil, definitely add extra olive oil, if you wish.
It’s always a challenge not to overcook chicken breasts, and in this Mediterranean-style recipe your chicken will be moist, tender, and very flavorful!
Baked Chicken with Artichokes and Capers Recipe
Something tells me that you organized cooks out there are in the midst of planning your Easter and Passover menus. Am I right? My mom had me on the phone the other day trying to get side dish suggestions for her traditional Easter leg of lamb. After I spoke with her, I took a call from my mother-in-law to go over her Passover menu. This year we’ll be staying in California for the holidays and I’m on dessert duty. I’ll be making lots of coconut macaroons, my traditional lemon ice torte and a raw cashew cheesecake that I’m obsessed with. But if I were hosting Easter or Passover at my home (not that there’s anything wrong with lamb and brisket), I would make this Baked Chicken with Artichokes and Capers.
Normally, I don’t post a recipe until after I have finished teaching it, but I am just so excited about this chicken I can’t wait another day. It might be my favorite chicken recipe to date, which says a lot since I prepare chicken quite often. This dish has it all — great flavor, ease of preparation, healthfulness and seasonality. But really chicken isn’t even the star of this show. I actually came up with this recipe to work around one of my favorite springtime vegetables, artichokes.
I am going to cheat a little here. There are times when DIY is the way to go, as in chicken stock. And there are times when there is not enough patience in the world that could get me through trimming the number of artichokes it would take to fill this saute pan. (Although I am the same person that trimmed 10 pounds of Brussels sprout leaves for Christmas Eve dinner.) What’s different about this situation is that Trader Joe’s has come to my rescue with frozen artichoke hearts, an absolute gift and an affordable one, too. Not only do I always have a bag in my freezer at all times, but the other ingredients here are pantry staples, too — capers, white wine, bay leaves, mustard, which are all delicious with artichokes.
You may have followed similar recipes for chicken and dredged the chicken in flour first before browning it. The flour does help to the thicken the sauce a bit, but we can avoid the dredging altogether by adding the mustard to the sauce, which gives great flavor, as well as some body. Be sure to read my latest post on the secret to great-tasting chicken and you can decide if you want to salt the pieces or soak them in a wet brine. Both ways are very easy and definitely worth doing. Please note in that post that kosher chicken should not be salted or brined since it has already gone through a salting process. To make this recipe with boneless, skinless pieces, check out my recipe for Lemon-Thyme Chicken and follow those steps.
For a winner spring holiday lunch or dinner, pair this chicken with this asparagus salad or minted sugar snap peas, and some roasted new potatoes. I have a seriously fabulous vegan and gluten-free coconut tart coming your way soon!
- 3 tablespoons extra-virgin olive oil, divided
- ⅓ cup chopped marinated artichoke hearts
- ⅓ cup chopped salami
- ¼ cup chopped pepperoncini
- 2 tablespoons red-wine vinegar
- 1 tablespoon chopped fresh oregano, plus more for garnish
- 1 pound chicken cutlets
- ½ teaspoon ground pepper
- 2 ounces fresh mozzarella cheese, thinly sliced
Mix 2 tablespoons oil, artichoke hearts, salami, pepperoncini, vinegar and oregano in a medium bowl.
Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Sprinkle chicken with pepper and add to the pan. Cook until starting to brown, about 3 minutes. Turn the chicken over and top each piece with the artichoke mixture and cheese. Transfer the pan to the oven and broil the chicken until the cheese is browned and an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 3 to 4 minutes more. Serve the chicken with any pan drippings and oregano, if desired.
I was plesantly surprised that all was cooked very nicely in the 12 minutes as stated. Cutting the vegetables took the most time. While my husband has a thing against boneless skinless chicken breasts, he had to admit this was a tasty recipe. To the cook who thought the odor was off-putting, perhaps you don't like olives. We love them, so it smelled wonderful to us. Thought this would be great for a summer concert picnic dish. Well balanced, all in the same packet of foil.
This is great. maybe those who didn't like it have not cooked many more unusual and "chef-oriented" recipes. it was great and easy and memorable.
Chicken was very moist..whole dish flavorful and delicious..my teenage daughter and her friends loved it..which says a lot!
I did NOT like this at all! Food does cook quickly, 12 minutes, not long enough for flavor to develop. Chicken was bland. Olives & veggies just tasted steamed, no flavor. I won't be making this again.
This is unbelievably easy to make on the grill. I used chopped cucumber pieces and vidalis onion because thats what I had on hand and skipped the artichoke hearts and it was great.
I don't use a grill. any ideas for oven time and temp to try this recipe?
I hate to be a party pooper, but it's probably not a good idea to have food come in contact with aluminum and acids. The vinegar in the artichoke hearts and the acidity in the wine will surely leach out harmful properties in the aluminum foil during cooking. It's been established that having your food come in direct contact with aluminum pots, pans or foil is simply not safe!
@ A Cook 6.29.11 --- I think that without the support of the grill, you would need to use more layers of bigger pieces of foil, and still might lose your liquids, and also you'll have some danger of charring. But with care. Try it and say back!
What do you guys think about taking this camping and throwing the foil packets in the fire?
AMAZING! I wish it looked a little prettier. The tapenade is not very attractive, but OHHHH it is sooooo yummy! Next time, I'm using all sweet potatoes. They were my favorite.
We made this recipe exactly as written and really enjoyed it. The chicken was very tender and flavorful. Next time we will probably take out the regular potatoes and just use 2 lbs of sweet potatoes. We also may take out the zucchini and use another vegetable (tomatoes perhaps). There was nothing wrong with the regular potatoes and the zucchini, they just didn't seem particularly flavorful. There is some prep time involved in cutting the vegetables and making the tapenade, but assembly is easy and the end result was worth the effort. We used a gas grill set on medium-high flame and the pouches cooked in 12 minutes as stated in the recipe.
This dish was easy to make, and a great excuse to use the grill. The final product was fragrant, juicy, healthy, and super tasty! I followed the recipe to the letter, and the *only* thing I'm going to do differently next time is to be a bit more liberal with the salt. Other than that, the sweet potatoes were a nice flavor and color contrast to the other veggies, and the chicken was tender and very flavorful. Yum! I've added this recipe to my favorites and am excited to try variations with local summer veggies from my neighborhood farmer's market.
This Baked Sun-dried Tomato and Artichoke Chicken Thigh dish is an easy meal.
- Brown the chicken in a skillet.
- Remove it while you create the sauce with garlic, wine, broth, sun-dried tomatoes, artichokes and herbs.
- Put the chicken back in the same pot and bake it in the oven.
- Add some cheese and pop it back in the oven to melt.
I’ve been making this Artichoke Chicken recipe since college. With only a couple of ingredients, it tastes like artichoke dip on top of chicken. This chicken dinner is baked in the oven and is an easy dinner for any night of the week.
I have a babysitter that is not only great with my kids but she completely cleans my house. Babysitter goldmine, right? I always clean before babysitters come over anyway but no matter how clean I get it, she’ll find a junk drawer to organize or laundry to do.
I don’t want her to think I’m a total slob so I try to clean as much as I can before she comes and wash every single piece of laundry I can find – which lasts for about 2 minutes before there’s already dirty laundry with a house full of 7 people.
Remember me, the worst folder ever? She has military grade folding skills.
Last time we went out, I was sure that there was nothing she could possibly find to clean or fold and I came home to my game closet organized (she said she couldn’t help herself) and about 10 items of clothing washed and folded – one being a pair of my underwear, folded in a very small tight square.
I guess I should get over it and embrace the help. What does all that have to do with this chicken? Nothing. Except that I used to make this 8 years ago when we lived in a tiny apartment with a lot less kids and a lot less to clean.
Think of your favorite artichoke dip on top of chicken. It’s delicious. The topping keeps the chicken from getting dry and the ingredients although simple, are delicious. I only made 4 breasts this time so I had leftover topping and stuck it in the oven until bubbly and served it with baguettes. So versatile.