Leni
New member
This was posted on another website that I go to. Several members there have tried this and really liked it. I'm going to make it tomorrow.
Chicken With Artichokes
3 1/2 to 4 pound chicken legs and thighs
1 can artichoke hearts, drained and halved
1 medium onion, cut into chunks about the same size as artichoke halves
1 pound white button mushrooms (halved)
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)
Preheat oven to 350. Place chicken, skin side up, in a baking pan (approx. 9x11). Distribute onion, artichokes and mushrooms over the top. Combine olive oil, mustard, red wine, red wine vinegar, garlic, dried herbs, salt and pepper and pour over the chicken. Bake for 1 1/2 hours basting every half hour.
Notes: I used all thighs and Dijon mustard instead of brown. Next time I'll probably leave the artichoke hearts and mushrooms whole. I added a little less than 1/4 cup oil and used white wine and white wine vinegar instead of red. I added about 1/2 tsp. salt and 1/4 tsp. pepper. I also sprinkled the thighs with salt and pepper. The pan you use should be large enough to hold the chicken pieces in a single layer to allow nice browning. Placing them tightly in the pan is fine.
Chicken With Artichokes
3 1/2 to 4 pound chicken legs and thighs
1 can artichoke hearts, drained and halved
1 medium onion, cut into chunks about the same size as artichoke halves
1 pound white button mushrooms (halved)
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)
Preheat oven to 350. Place chicken, skin side up, in a baking pan (approx. 9x11). Distribute onion, artichokes and mushrooms over the top. Combine olive oil, mustard, red wine, red wine vinegar, garlic, dried herbs, salt and pepper and pour over the chicken. Bake for 1 1/2 hours basting every half hour.
Notes: I used all thighs and Dijon mustard instead of brown. Next time I'll probably leave the artichoke hearts and mushrooms whole. I added a little less than 1/4 cup oil and used white wine and white wine vinegar instead of red. I added about 1/2 tsp. salt and 1/4 tsp. pepper. I also sprinkled the thighs with salt and pepper. The pan you use should be large enough to hold the chicken pieces in a single layer to allow nice browning. Placing them tightly in the pan is fine.
