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