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Artichoke and Black Olive Baked Chicken
This recipe is kosher for Passover.
Artichoke and Black Olive Baked Chicken Eileen Goltz | Meat
1 hour, 10 minutes 10 minutes
1 hour
5 to 6 servings

  • 4 bone-in chicken breast halves, with skin
  • 6 chicken drumsticks
  • 2 (6.5 oz.) jars kosher for Pesach marinated quartered artichoke hearts, drained
  • 1 (15 oz.) can black olives, drained
  • ½ cup dry white wine
  • ½ cup chicken broth
  • 1 Tablespoon chopped fresh tarragon
  • Salt and pepper to taste

  1. Preheat oven to 350°F.
  2. Place chicken breasts and drumsticks in a 9x13-inch baking dish, bone side down.
  3. Spread artichokes and olives around chicken.
  4. 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.
  5. Bake for 1 hour, or until chicken is cooked through (juices run clear) and browned.