Monday, May 22, 2017


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 (to taste)

How to make it:

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.
Dinner is served!
Thank you Regina for letting me know about the recipe!

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