Wednesday, November 5, 2014

The Chew's Baked Artichoke Chicken

The Chew's Baked Artichoke Chicken

Baked Artichoke Chicken- won best recipe "The Chew" and for good reason. This was 10*, fast, easy and delicious! I ended up not having red wine vinegar, so I used the white wine and olive oil. I also did not use tarragon, as I don't like it, but rather fresh thyme sprinkled on the dish. I also used Chicken tenders (all I had at the time) and it was great and took less than 30 minutes to cook. I am sure bone in breasts would offer additional flavor - but no matter - you cannot beat this taste!
  • 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)
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