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.
Bake at 350º for 1 1/2 hours, basting every 1/2 hour.