Baked Artichoke Chicken

Mom Comment: This is not a quick recipe, takes about an hour, but it is delicious!

from Stacey Snacks

Makes 4-6 servings.

• 4 lbs. chicken legs and thighs, w/ skin (I use boneless, skinless chicken 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 (I’ve used white wine and I’ve used chicken broth and both tasted the same)
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried tarragon
• 1 bay leaf
• salt and pepper (to taste)

1. Preheat oven to 350F-375F, depending if you like crispy skin or not (I typically set at 350 since I use skinless

2. Place artichokes, onions and mushrooms on the bottom of a big pan

3. Place the chicken on top of the vegetables

4. Mix the mustard with the rest of the ingredients and pour over chicken.  Season with salt & pepper.

5. Bake about 1 hour, basting the pieces once or twice (depending on how hot your oven runs, I cook mine a little less than an hour)

Source: modified from Stacey Snacks &  ABC The Chew

Submitted by: Michelle V.