Artichoke and Black Olive Baked Chicken

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

½ cup dry white wine

½ 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 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.

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