Would you believe I’ve made this dish three times in hopes of getting a good photo? Ah well, this is me best. Good thing it’s finger licking good! You’ll have to trust me on this one.
1 x 5 lb organic chicken – portioned (2 breasts, 2 drumsticks, 2 thighs, 2 wings)
12 oz jar marinated black olives – pitted
1 x 7 1/2 oz jar marinated artichoke hearts – drained (or 1 lb. fresh artichoke hearts – steamed)
1/4 cup marinated sun-dried tomatoes – drained (optional)
3 bay leaves
1 tbsp black peppercorns
1 red pepper – thinly sliced
1 garlic bulb – halved crosswise
1 bunch fresh tarragon – tied together with string
1 quart low-sodium chicken broth
1/2 cup white wine
Preheat oven to 375°F.
Preheat large saute pan on medium high heat. Season the chicken portions with S&P on both sides. Add 2 tbsp olive oil to pan and and sear chicken for 3-4 minutes each side until golden brown. Once browned remove and set in large oven proof casserole dish. Drain excess oil from pan.
In same pan add another tbsp olive oil and saute the peppers quickly for 1 minute. Add wine and deglaze the pan, scraping all the nice caramelized bits from the bottom of the pan. Simmer for 1 minute. Add liquid to chicken along with all other ingredients. Cover with foil and pop in the oven for 1 1/2 hours approx or until chicken is fork tender.
I like to serve this dish family style with brown rice on the side.
Healthy cooking doesn’t have to be bland nor does it have to be complicated. These types of meals are pretty simple to make and they’re packed with flavor and nutrition.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.