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Artichoke Baked Chicken Thighs

September 16, 2016

I made this for my mom and she loved it! High praise indeed!

4 lbs. chicken ?thighs, with skin
1 cup artichoke hearts, halved
1 medium onion, cut into pieces same size as the artichokes
1 lb. white button mushrooms, halved
2 Tablespoons brown mustard
4 fresh garlic cloves, minced
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup white wine
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
1 bay leaf
Kosher salt and freshly ground black pepper, to taste


  • Pre heat oven to 375 degrees F.
  • Place artichokes, onions and mushrooms on the bottom of a large roasting pan.
  • Place chicken pieces on top of the vegetables.
  • Mix mustard with the rest of the ingredients and pour over chicken.
  • Season with salt and pepper, to taste.
  • Bake about 1 hour, basting the pieces once or twice.
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