________ 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!
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.
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 (Instead, I used a small chicken cut up, including breasts)
- 1 cup artichoke hearts, halved (canned is fine- I used the whole can)
- 1 medium onion, cut into pieces same size as the artichokes
- 1 pound white button mushrooms (halved or quartered. These wouldn't all fit in the pan so I did about 1/2 a lb. instead, oh well)
- 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)
DIRECTIONS
- 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. (I used a really big skillet because it looks like they did in the picture. Prob would go w/ a pan next time because it's a lot of food)
- 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 for one hour, basting the chicken once or twice
No comments:
Post a Comment