Baked Artichoke-Chicken

By Valarie

Ingredients

• 4 lbs. chicken legs and thighs, w/ skin
• 1 cup artichoke hearts, halved
• 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
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried tarragon
• 1 bay leaf
• Kosher salt and pepper to taste

Details

Servings 1
Adapted from staceysnacksonline.com

Preparation

Step 1

Preheat oven to 350F-375F, depending if you like crispy skin or not.

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

Place chicken pieces on top of the vegetables.

Mix the mustard with the rest of the ingredients and pour over chicken.

Season with salt and pepper.

Bake about 1 hour, basting the pieces once or twice.