WEEKDAYS 1e|12c|p

Artichoke Chicken

Donna Giblin
Servings: 4 to 6
1 to 2 hr

This dish is a favorite of Donna's family and a favorite of The Chew family. Try it for yourself.

  • Ingredients
  • step-by-step directions
Artichoke Chicken
  • 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)
  • Preheat oven to 350ºF.
  • Place chicken, skin side up, in a baking pan.  Distribute artichoke hearts, onion and mushrooms over the top. In a small mixing bowl, combine mustard, garlic, olive oil, vinegar, wine, dried spices, salt and pepper. Pour over the chicken. 
  • Place in the oven and bake for 1 1/2 hours, basting every 1/2 hour. 


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