Recipes from the heart since 2008

Artichoke Baked Chicken Thighs

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Simple, savory, and ready to serve over rice, mashed potatoes or pasta!

Ingredients:
4 lbs. chicken  thighs, with skin
1 cup artichoke hearts, halved
1 medium onion, cut into pieces same size as the artichokes
1 lb. white button mushrooms, halved
2 Tablespoons brown mustard
4 fresh garlic cloves, minced
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup white wine
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
1 bay leaf
Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Pre heat oven to 375 degrees F.
  2. Place artichokes, onions and mushrooms on the bottom of a large roasting pan.
  3. Place chicken pieces on top of the vegetables.
  4. Mix mustard with the rest of the ingredients and pour over chicken.
  5. Season with salt and pepper, to taste.
  6. Bake about 1 hour, basting the pieces once or twice.
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