Donna Giblins Baked Artichoke Chicken Recipes

BAKED ARTICHOKE CHICKEN RECIPE - (4.1/5)

Baked Artichoke Chicken Recipe - (4.1/5) image

Provided by á-24350

Number Of Ingredients 14

Ingredients

4 pounds chicken legs and thighs, with skin (I used a chicken cut up, including breasts)
1 cup artichoke hearts, halved (canned is fine)
1 medium onion, cut into pieces same size as the artichokes
1 pound white button mushrooms (halved or quartered)
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

Steps:

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. 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 about 1 hour, basting the pieces once or twice.

DONNA GIBLIN'S ARTICHOKE CHICKEN RECIPE - (4/5)

Donna Giblin's Artichoke Chicken Recipe - (4/5) image

Provided by ILUV2COOK-3

Number Of Ingredients 16

Ingredients

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 white button mushrooms (halved or quartered)
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons brown mustard
4 cloves garlic (minced)
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup red wine
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
1 bay leaf
Salt and pepper to taste

Steps:

Place chicken, skin side up, in a baking pan. Season with salt, pepper, garlic powder, and onion powder. 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.

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