Monday, March 3, 2014

Baked Artichoke Chicken

Mustard Chicken1

Snow days are perfect for filling the house with great smelling food. Better yet, they are the perfect days to try out new recipes or dust off your old ones. This is a quick prep meal... Simply throw it in the oven, set it for an hour and head out into that wintery wonderland to play with your loved ones! I know I did.

Bentley January 2014 Snow 002

Now let's get started...

Baked Artichoke Chicken

2 lbs. Chicken Thighs, w/ skin

1 cup Artichoke Hearts, halved (canned is fine)

1 medium Onion, cut into pieces same size as the artichokes

1 carton white Mushrooms (halved or quartered)

2 tablespoons Brown Mustard (I used Spicy Brown Mustard)

2-3 cloves Garlic, minced (I used canned already minced)

1/4 cup Olive Oil

1/4 cup Red Wine Vinegar

1/4 cup White Wine

1/4 teaspoon dried Basil

1/4 teaspoon dried Thyme

1 Bay Leaf

Salt and Pepper

Preheat your oven to 375 Fahrenheit. Next, place artichokes, onions and mushrooms (all cut to the same size) on the bottom of a big pan or casserole dish. Place the chicken thighs on top of the veggies. Mix the mustard and the rest of the ingredients listed to create your sauce.

Mustard Chicken2


Pour it over the chicken being sure to cover each piece. Season with salt & pepper.

Mustard Chicken3

Bake for about 1 hour. During the cooking process, baste the pieces once or twice. In other words, utilize the juices/sauce from the pan to re-coat the chicken. A good indication that the chicken is finished is a nice brown crust on the skin - nothing like it! :)

Mustard Chicken6

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