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.