- 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
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts and drumsticks in a 9×13 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 at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through (juices run clear) and browned.