ARTICHOKE CHICKEN
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)
2 tablespoons brown mustard
1 clove 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)
step-by-step directions
Preheat oven to 350ºF.
Place chicken, skin side up, in a baking pan. Distribute artichoke hearts, onion and mushrooms over the top. In a small mixing bowl, combine mustard, garlic, olive oil, vinegar, wine, dried spices, salt and pepper. Pour over the chicken.
Place in the oven and bake for 1 1/2 hours, basting every 1/2 hour.
Similar categories:IngredientsChicken & PoultryChicken BreastCourses & MealsDinnerChicken
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)
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)
step-by-step directions
Preheat oven to 350ºF.
Place chicken, skin side up, in a baking pan. Distribute artichoke hearts, onion and mushrooms over the top. In a small mixing bowl, combine mustard, garlic, olive oil, vinegar, wine, dried spices, salt and pepper. Pour over the chicken.
Place in the oven and bake for 1 1/2 hours, basting every 1/2 hour.
Similar categories:IngredientsChicken & PoultryChicken BreastCourses & MealsDinnerChicken
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