3 minutes ago
Tuesday, June 12, 2012
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!