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Deanna Moore on 12.16.2013
This was really good! I served it with wild rice but pasta would also be good. It will be on the monthly menu.
Baked Artichoke Chicken
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Description
Delicious main meal.
Ingredients
- 1 can (15 Oz. Size) Artichoke Hearts, Halved
- 1 whole Onion, Cut Into Pieces The Same Size As The Artichoke Hearts
- 1 pound White Button Mushrooms, Halved Or Quartered
- 4 pounds Chicken Legs And Thighs, Skin On (I Used A Whole Chicken Cut Up)
- 2 Tablespoons Brown Mustard
- 3 cloves Garlic, Minced
- ¼ cups Olive Oil
- ¼ cups Red Wine Vinegar
- ¼ cups Red Or White Wine (or Substitute Chicken Stock)
- ¼ teaspoons Dried Basil
- ¼ teaspoons Dried Thyme
- ¼ teaspoons Dried Tarragon
- 1 whole Bay Leaf
- Kosher Salt And Pepper To Taste
Preparation
Preheat oven to 350-375ºF, depending on whether you like crispy skin or not (use the higher temperature for crispy skin).
Place artichokes, onion, and mushrooms on the bottom of a large pan. Place chicken pieces on top of the vegetables.
Mix mustard with the rest of the ingredients and pour over chicken. Season with kosher salt and pepper.
Cover and bake about 1 hour, basting once or twice. Uncover about 15-20 minutes before ready.
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