Tuesday, June 12, 2012

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!


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53 comments:

Anonymous said...

The ingredients - with the exception of the mustard and the onions - are a great combination that I first saw years ago in a recipe for something called San Francisco Chicken. Basically a saute, it ended up baking covered, as I recall. It was very good.

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.

Ciao Chow Linda said...

Delicious dish Stacey. Thanks for sharing. Brown mustard to me though is Dijon mustard - the other kind is ball park hot dogs yellow mustard. I would have gone with the white wine too.

Stacey Snacks said...

The lady on the Chew used Gulden's brown mustard, and that's what I usually use in potato salad......any mustard will do!

Christine said...

Stacey this looks really good. It'll have to wait for a cooler day though, temps where I live are hitting the 90's, so "no-oven" time has begun. Seems like it could work in a crock pot...yes?

Proud Italian Cook said...

Where do you get that mustard of yours, I love this dish!

The Italian Dish said...

I love all those flavors.

lea said...

I love Gulden's mustard. Can you believe I can't find it in MT? Looks delish...

Lori Lynn said...

A nice combination of ingredients!
LL

Oui, Chef said...

Moutarde Verte A L'Estragon....YOU ROCK!

Eileen said...

Hi Stacey! I love your food blog and follow it daily..love it!! FYI, I was obsessed with finding this mustard today, so I went to my local speciality store, Sickles in Little Silver. Just my luck, they were completely out! So I went to Delicious Orchards (Colts Neck) and thank goodness..they had it!! Dinner is cooking as I am typing!! Thanks for the recipe!! Smells great :) (I also bought the walnut dijon mustard and green peppercorn mustard!)

Anonymous said...

Hi Stacey,

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!

Anonymous said...

Wonderful!

Katherine Cattes said...

Can you substitute something else for the mustard? I can't handle mustard!

girlsgonescrappin said...

Hi, I am the lady from the Chew...thank you for posting the recipe :-) It is brown mustard that I use and I have since flip-flopped the chicken and the veggies to get a more crispier chicken skin, thanks to a suggestion on the Chew's website from a viewer. When I make it I always double everything but the chicken because that is our favorite part. Being on the show was a blast and I am always surprised that so many people saw it and tried the recipe. Thank you again. Donna

Kristin Olson said...

Trying this tonight- wondering if you guys baked this open or if you covered it in the oven? I have pretty thick chicken legs so I was wondering if I needed to foil it or anything.

Paula said...

Kristen this may sound strange to you but I always boil my
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.

Julia from Dozen Flours said...

Yum! I'm going to give this a try soon!

Cece said...

OMG. I made this last night and it was AWESOME. You are going to laugh, but I only had champagne in the house, so I used champange (and white wine vinagar) and it was amazing. SO GOOD. I even linked to it on my blog today. http://child-bearing-hips.blogspot.com/2013/02/friday-night-leftovers.html

And to help the aobve commenter - I didn't covered it, but I did baste it every 15 minutes or so.

Shoshanah said...

I discovered your recipe on pinterest, made it, and loved it. If you're curious my post on it is here. Thanks so much for sharing and helping me discover this!

Anonymous said...

I am a non cook, seriously, and I just made your chicken dish and it turned out amazing!!! Thanks for your simple instructions:)

Laura Zecca said...

I tried this recipe for dinner last night and it was delicious! Super easy and my boyfriend loved it. This is going on my short list of recipes to make again. Thanks for sharing!

Laura

Laura Zecca said...

I tried this recipe for dinner last night and it was delicious. Super easy to make and my boyfriend loved it! I will make this again very soon. Thanks for sharing.

Laura

Anonymous said...

ok i have a dumb question... im not a cook.. but im trying this recipe.. so yall say to baste it every 15 min or so.. what am i basteing it with.. do i not put all the must combo on at one time and use that?

Stacey Snacks said...

Anon,
You baste it with the juices that accumulate in the pan from the drippings.
Use a big spoon and pour it over the chicken.

Good luck!

Rae said...

Very good. My whole family liked it. I'll definitely be making it again.

Thanks!

Nikki said...

Found your recipe on pinterest yesterday and made this last night with chicken breasts. I pounded them a bit and didn't have all of the ingredients, but it was delicious. I only used artichokes. Thanks for sharing!

Anonymous said...

I use Dijon Mustard it was delicious my husband loved it. But I'm a little curious what brown Mustard do you use. Thank you for sharing this recipe!

Stacey Snacks said...

Anonymous,
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!
It's delicious!
Stacey

Anonymous said...

Hi, I just did all the prep-work on this dish and it's in the oven now. I've been looking forward to tasting it ever since I saw the photo about 4 days ago...I must say though that your photo (gorgeous, by the way!) looks to have much more than the 1/4 tsp each of the basil, thyme and tarragon...is that perhaps the case? I have been known to tweek a recipe now and again, and I'm sure I'll know better after tasting this tonight whether to make any adjustments, but I was wondering if in this case, there might have been more of those three ingredients. Thanks so much for the inspiration...always glad for a new chicken recipe Stacey and Donna!

Stacey Snacks said...

Anonymous
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!
Enjoy
Stacey

Barbara said...

sounds delicious, will have to try! What oven temperature did u bake them? 350F? 400F? should I cover with aluminum foil? thanks for sharing the recipe!

Tara Daley said...

That sounds wonderful! Just pinned. Making this tonight!

Emily said...

This is currently baking in my oven as we speak - looks delicious! I did have a quick question - in the photo it looks like you used fresh herbs instead of the dried herbs that the recipe calls for. Is that correct? Will this turn out the same using dried herbs or have you noticed a difference?

Stacey Snacks said...

Hi Emily
Yes. As the post reads I used fresh herbs.
I always do. I like freshness better than dried. Just my personal preference

E said...

Trying this tonight. No need to cover, right? What side is suggested to serve with this dish?

Cookinupastorm said...

This was very good! Easy to make. I read some of the reviews and I don't understand why anyone would change or purposefully leave out ingredients when it was good just how it was written! The juice was so good when warm bread was dipped! Yum thanks for sharing

E said...

My husband said this was the best chicken dish I've ever made and I've made a lot of them. I did make a couple of substitutions but only out of necessity - used white because I didn't have red wine vinegar, marinated artichoke hearts (drained), Jar of sliced mushrooms. And I selected white wine. Used all thighs Baked at 375 for one hour. So tasty!

Anonymous said...

I think brown rice would make a great foundation under the chicken. The recipe has great flavor...thanks!

Barbara Carter said...

This is one of my favorite chicken recipes . My dad wrote the recipe down after watching The View. We always kidded him about only being able to "cook" cereal and ice cream. We made this together for a family gathering and everyone loved it. He was real proud of himself. Since he passed away, every time I make this it brings back warm memories.

Shortstuff said...

Okay - giving it a try tonight. In oven right now!
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!!

Eve said...

Excited to try this today.Have all the ingredients and made up the sauce and was wondering several things. ONE could I put the whole dish together and marinate in fridge till this evening or would that be too much on the mushrooms/artichokes. TWO would it be better to just marinate the chicken by itself. Hoping to come home and throw into oven or THREE make the dish up and leave sauce off till ready to bake..
Thanks

Karen said...

I found your recipe on Pinterest awhile ago and I finally made it tonight. It was absolutely delicious! I ended up leaving out the tarragon because I didn't have it, and used a whole grain dijon mustard since that's all I had. I also added some cut up red potatoes, carrots, and baby portabellos instead of the white button mushrooms. My husband loved it and wants me to make it again. Thanks for the recipe!

GatorGirl2 said...

Could you throw all the ingrediants in a crock pot and cook it that way? Thanks!!

ann said...

cooked it just now and so far it tastes really good. i just added a few more of the white wine and brown mustard, a little chicken stock and added asparagus as well. i had to season it generously with salt and pepper though. guess ill find out later if the family will love it too. thumbs up!

Lea Fassler said...

I think you could do this in a crockpot on low for about 8 hours. Any suggestions, Stacey???

Anonymous said...

Silly question: Should I just use a big glass casserole or my French oven? And then if I use the French oven should I use the lid? It is supposed to sort of baste food for me, right?

Anonymous said...

Great and EASY recipe! We add sundried tomatoes for a little zing and it's great! With the leftovers (hard to believe there were any!) I thickened the sauce a tiny bit with cornstarch and served over pasta. It was like a piccata from the North End of Boston!

Janet said...

Made this last night. It was amazing! I added some small yukon gold potatoes and some chopped carrots to the veggie round up. Fabulous one pan dish. Looking forward to the leftovers for dinner tonight!! Thanks! Love your blog!
Janet

Kristine Piazza said...

Is in the oven as we speak...I also noticed that there were fresh herbs in the recipe..Cant wait to taste!!!

Anonymous said...

Made this last night using stone-ground mustard and a whole chicken. I've got arthritis in my hands and yesterday was a pretty bad day for them so I didn't want to deal with cutting up a chicken. I've been cooking for 40 years and this is one of the top ten best chicken recipes I've ever made. My daughter wants to have it weekly. Thanks so much for sharing!

Anonymous said...

I have made this dish several times now and it is always a favorite. The only thing I add is Mozzarella cheese at the very end on top of the chicken and I serve over whole grain pasta or quinoa. This is my go-to dish to make for someone who is recovering from surgery or just had a baby! I always get rave reviews. Thank you for posting!

Anonymous said...

This is absolutely a "Winner". I have made this for family and for guests...it's been enjoyed by everyone. We are having guests tonight and given a choice of two dishes this was the overwhelming choice! We need more delicious and easy recipes like this one. Thank you.

Anonymous said...

Just made this tonight even though husband away and it's just me. So glad I treated myself to a real dinner. I felt like cooking but now thankful for the wonderful smell in the house and the fine meal. Yummy!!!