Friday, January 30, 2015

The Chew’s Baked Artichoke Chicken

  • 4 lbs. chicken legs and thighs, w/ skin (I used a chicken cut up, including breasts)
  • 1 cup artichoke hearts, halved (canned is fine)
  • 1 medium onion, cut into pieces same size as the artichokes
  • 1 pound white button mushrooms (halved or quartered)
  • 2 tablespoons brown mustard
  • 2-3 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup red or white wine (you could also sub in chicken stock)
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried tarragon
  • 1 bay leaf
  • kosher salt and pepper
  • Preheat oven to 350F-375F, depending if you like crispy skin or not.
  • Place artichokes, onions and mushrooms on the bottom of a big pan.
  • Place chicken pieces on top of the vegetables.
  • Mix the mustard with the rest of the ingredients and pour over chicken.
  • Season w/ kosher salt & pepper.
  • Bake about 1 hour, basting the pieces once or twice.

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