Please forgive this absolutely horrible picture. I couldn’t find my 50mm lens and the lighting in my kitchen is beyond awful and to be completely honest, I was hungry and this smelled incredible, so I really wanted to eat it and not go looking for the other camera lens. I promise though, we will make it again, and I’ll update this with a picture that makes it look as yummy as it tastes! Because seriously, it was incredible. So good!
You may notice, we made a few changes to the original recipe. It called for 1 pound white button mushrooms, but I’m not a fan of mushrooms so we used potatoes instead. We also used dijon mustard instead of brown mustard and white wine instead of red. We’re big garlic lovers, so we tossed in a few whole garlic cloves and probably doubled amount of minced garlic. Such rebels!
3 1/2-4 pound chicken legs and thighs
1 cup artichoke hearts (halved)
1 medium onion (cut into chunks – to match the artichokes)
1 pound small potatoes
2 tablespoons dijon mustard
1 clove garlic (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
1/4 teaspoon dried tarragon
1 bay leaf
salt and pepper (to taste)
Place chicken, skin side up, in a baking pan. 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.
From The Chew.