Ingredients

• 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

Instructions

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.