Donna Giblin's Artichoke Chicken

By ILUV2COOK-3

From The Chew 7/3/12

Ingredients

• 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)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons brown mustard
• 4 cloves 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

Preparation

Step 1

Place chicken, skin side up, in a baking pan.  Season with salt, pepper, garlic powder, and onion powder.
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.