The Chew's Baked Artichoke Chicken
This recipe won a contest on a television show called The Chew.
Mario Batali and others judged 3 chicken recipes made by regular people, and this won first prize!
It is simple and satisfying, and a great weeknight recipe. Such a nice change to boring baked chicken.
I used white wine, instead of the red, because I like it better with chicken. I also increased the garlic and placed the vegetables UNDER the chicken pieces, instead of around them. I baked my chicken at 375F because I like crispy skin.
The recipe calls for "brown" mustard, which is Gulden's in my book, however, I have a nice French tarragon mustard, so I used that instead. The results were fabulous!
Here is the original recipe, make changes as you see fit.
Donna Giblin's Baked Artichoke Chicken: (adapted from ABC The Chew)
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)
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 w/ kosher salt & pepper.
Bake about 1 hour, basting the pieces once or twice.
Dinner is served!
Thank you Regina for letting me know about the recipe!
This sounds even more interesting, so will give it a try. I would probably go with thighs as they are often well-priced and our family is fond of dark meat.
I hope to make this recipe for my husband and 2-year old this week. I am a big fan of your blog -- easy, hearty, delicious family-friendly recipes using fresh/wholesome ingredients. I've made your (crustless) spinach pie, strata, and chicken divan -- all winners. My daughter makes special requests for the spinach pie!
chicken for 5 minutes before cooking it , it gets rid of some fat
and I never get blood near the bone
and it cooks much faster.No need to cover it.
And to help the aobve commenter - I didn't covered it, but I did baste it every 15 minutes or so.
You baste it with the juices that accumulate in the pan from the drippings.
Use a big spoon and pour it over the chicken.
I show in the photos the Dijon mustard I used from France w/ tarragon in it.
However, when a recipe calls for "brown" mustard, we usually use GULDEN's on the east coast!
A disclosure: I rarely measure and eyeball herbs by using a big handful instead of 1/4 cup
So I'm sure you are right. I like alot of herbs!
Yes. As the post reads I used fresh herbs.
I always do. I like freshness better than dried. Just my personal preference
However I did double all ingredients...used red wine. Sure did not look "mustardy" like above. We will see. Smells good...I'll post how it goes. Going to have a rice pilaf with it. Thanks!!
This is the WORST chicken recipe I have ever had...
I made a simple 1-layer chocolate cake for dessert.
White wine. I know it's going to be fabulous !
I always double the recipe, and freeze half of it.
I lightened it up a bit by using skinless, boneless, chicken thighs, I use Gulden's mustard, double the herbs and add 1/2 cup of chicken stock because no chicken skin means less juice.
I serve it with Orzo pasta to soak up the juices. Yum!
No cover. I would've mentioned if you needed it.
Chicken won't brown w/ a lid on.
Hope it turned out well.
Keep up the good work and thanks for sharing.
I will make this again and maybe even try it with fish.