Baked Artichoke Chicken

I saw this recipe on TV watching "The Chew" one day. I usually don't watch TV during the day, but I had the TV on, while I was eating lunch.  This particular day, they had viewers send in their favorite recipes and then they picked a few to come and cook their recipe on the show.  I immediately thought about Wendy@The Weekend Gourmet and her cooking stints on her local TV Station in San Antonio, how exciting., This day,  Donna Giblin was cooking her recipe on national TV, and I knew I would be making her recipe soon.

Donna's recipe was for Artichoke Chicken, which is chicken pieces baked with onions, garlic, mushrooms,and artichokes in a marvelous red wine mustard sauce with herbs and a Mediterranean flare.  This dish is easy to prepare, the flavors are amazing, and your kitchen will smell wonderful. It is definitely company fare with a salad and cous cous or rice Now, I know that we are having warm weather, however, today the high will be 67 in Chicago burbs, so quick make the yummy chicken dish, and you won't be disappointed. It's definitely a winner! Enjoy! PS, You could probably adapt this recipe to slow cooker, as well. let me know how you liked the recipe.

As usual, we made a few changes to the original recipe. Scott wanted to make this dish, as soon as I bought artichoke hearts. We also used boneless skinless chicken breast, and removed the skin from the thighs and legs, like we always do, due to health concerns. If you leave the skin on your chicken will be crispier and brown a little more in the oven. Also, we would recommend doubling the sauce in the recipe. Once the sauce cooks down, there just isn't enough the wonderful sauce for the leftovers. We also added more garlic, 4 garlic cloves, total. also, instead of adding all of the individual herbs, we just added Herb de Provence, which has all of those herbs blended together. Enjoy! 

Artichoke Chicken Adapted from Donna Giblin’s Artichoke Chicken

      Ingredients:

3 1/2-4 pound chicken legs and thighs  We also used chicken breasts
1 cup artichoke hearts (halved)
1 medium onion (cut into chunks - to match the artichokes)
1 pound white button mushrooms (halved or quartered)
2 tablespoons brown mustard
1 clove garlic (minced)   We used 4 cloves
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup red wine
1/4 teaspoon dried basil   We used 1 Tbsp Herb de Provence
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
1 bay leaf
salt and pepper (to taste) 

Preparation:

Place chicken, skin side up, in a baking pan. 13x9.  Distribute onion, artichoke and mushrooms over the top.  Combine olive oil, mustard, red wine, red wine vinegar, garlic, dried spices, salt and pepper and pour over the chicken. 

Bake at 350º for 1 1/2 hours, basting every 1/2 hour.

I linked up my recipe to Brandie@The Country Cook's Weekend Potluck#20
Stop by and say Hi to Brandie!