WEEKDAYS 1e|12c|p

Artichoke Chicken

Artichoke Chicken Donna Giblin
This dish is a favorite of Donna's family and a favorite of The Chew family. Try it for yourself.
skill level
Easy
time
60-120min
servings
4 to 6
cost
$
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This dish is a favorite of Donna's family and a favorite of The Chew family. Try it for yourself.
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ingredients
  • 3 1/2-4 pound chicken legs and thighs
  • 1 cup artichoke hearts (halved)
  • 1 medium onion (cut into chunks - to match the artichokes)
  • 1 pound white button mushrooms (halved or quartered)
  • 2 tablespoons brown mustard
  • 1 clove garlic (minced)
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup red wine
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried tarragon
  • 1 bay leaf
  • salt and pepper (to taste)
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 1/2-4 pound chicken legs and thighs
    1 cup artichoke hearts (halved)
    1 medium onion (cut into chunks - to match the artichokes)
    1 pound white button mushrooms (halved or quartered)
    2 tablespoons brown mustard
    1 clove garlic (minced)
    1/4 cup olive oil
    1/4 cup red wine vinegar
    1/4 cup red wine
    1/4 teaspoon dried basil
    1/4 teaspoon dried thyme
    1/4 teaspoon dried tarragon
    1 bay leaf
    salt and pepper (to taste)
    Place chicken, skin side up, in a baking pan.  Distribute onion, artichoke and mushrooms over the top.  Combine olive oil, mustard, red wine, red wine vinegar, garlic, dried spices, salt and pepper and pour over the chicken. 
  • 2
      
    Bake at 350º for 1 1/2 hours, basting every 1/2 hour. 
 
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