As you take the dish out of the oven, you will be amazed at how things have changed since you first walked away. Finally, you just grab a plate, throw on some veggies & a piece of chicken, and get yourself some carbs to soak up the tangy sauce in which the entire dish is now bathing.
My contribution is the sauce, featuring ingredients such as white wine, Dijon mustard, and tarragon. It makes the entire dish burst with flavor, and complements the artichoke and chicken perfectly. I also made sure to include a printable recipe below -- I've been forgetting to do that; so hopefully that helps for those who like to cook from an easy-to-read hard copy!
Now, onto the good, no great, stuff...
** BAKED ARTICHOKE CHICKEN **
* 3-4 lbs. chicken pieces, bone-in & skin-on (I used leg and breast pieces, but you can use any of your favorite chicken pieces)
* 1-14 oz. can water-packed artichoke hearts, drained & lightly patted dry
* 1 large yellow onion, large diced
* 1 pound white mushrooms, halved or quartered
White Wine-Dijon Sauce
* ¼ cup extra-virgin olive oil
* ½ cup white wine
* ¼ cup Dijon mustard
* 3 cloves garlic, minced
* ¼ teaspoon dried thyme (or ½ teaspoon fresh)
* ¼ teaspoon dried tarragon
* ½ teaspoon salt
* ¼ teaspoon pepper
* 1 bay leaf
* Preheat oven to 375-400F (It depends how big your chicken pieces are; I went to 400 because my leg pieces were quite large, but if you use drumsticks or thighs, I would recommend 375).
* Layer the onions, mushrooms, and artichoke hearts on the bottom of your pan.
* Pour the sauce over the entire dish, making sure it's coated well on the skin of the chicken. Place the bay leaf somewhere on the vegetables.
* Bake for about 1 hour, until the skin is golden-brown and crispy. (If so inclined, you can also baste the chicken with sauce on bottom of the pan about 1/2 and 3/4 way through the cooking time).
* Before serving, let sit for about 15 minutes.
* Aaaaand your ready to eat fresh! Serve with any kind of grain, pasta, or bread to soak up that delightful sauce!!~ Leah
Recipe adapted from here.