Thursday, September 20, 2018


This recipe won a contest on a television show called The Chew.
Mario Batali and others judged 3 chicken recipes made by regular people, and this won first prize!
It is simple and satisfying, and a great weeknight recipe. Such a nice change to boring baked chicken. 

I used white wine, instead of the red, because I like it better with chicken. I also increased the garlic and placed the vegetables UNDER the chicken pieces, instead of around them. I baked my chicken at 375F because I like crispy skin.
The recipe calls for "brown" mustard, which is Gulden's in my book, however, I have a nice French tarragon mustard, so I used that instead. The results were fabulous!

  • 4 lbs. chicken legs and thighs, w/ 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)

  1. Preheat oven to 350F-375F, depending if you like crispy skin or not.
  2. Place artichokes, onions and mushrooms on the bottom of a big pan.
  3. Place chicken pieces on top of the vegetables.
  4. Mix the mustard with the rest of the ingredients and pour over chicken.
  5. Season w/ kosher salt & pepper.
  6. Bake about 1 hour, basting the pieces once or twice.
  7. Dinner is served!
  8. Thank you Regina for letting me know about the recipe!
Recipe Adapted From

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