Thursday , 15 February 2018

The Chew’s Baked Artichoke Chicken

The Chew's Baked Artichoke Chicken

The Chew’s Baked Artichoke Chicken


  • 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


  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.


  1. This was an absolute winner! And still delicious two days later!

  2. Simply wonderful. And very easy.

  3. Awesome Recipe! The taste was exquisite.
    Thank you

  4. This is the third time I make this. I really liked it the first two times, but LOVED it the third time after doubling the mustard and all the dried herbs.

  5. Can this be made in a slow cooker

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