Ingredients

• 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

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through (juices run clear) and browned.