Friday, November 8, 2013

Roasted Chicken with Mushrooms and Artichokes

This recipe is so yummy!  Restaurant quality and so simple, even the beginner chef can make this one.  Don't be intimidated - the hardest part is done by the oven.  No browning, and very little prep, this can be thrown together in less than 10 minutes, leaving the oven to do the rest of the work.  I made this for my parents and they were raving.  And I gave the leftovers to my reluctant husband for lunch, (after he returned from his business trip), and he commented on how great it was!  I'm telling you, this is a winner!  A great recipe for the fall/winter dinner rotation.  

If you want to cut down on some fat and calories, you can take the skin off the chicken, but the bone does provide a lot of flavor.  I'm sure you could make it with boneless, skinless thighs and/or breasts too, if that's what you would prefer.  Either way, those are all options.  Hope you give it a try today!

Happy Cooking!

Roasted Chicken with Mushrooms and Artichokes
based on a recipe from The Chew and
4 lbs. chicken breasts and thighs, bone -in w/ skin (I cut the breasts in half and trim off the excess fat and skin)
1 cup canned artichoke hearts, quartered
1 medium onion, cut into pieces same size as the artichokes
1 pound white button mushrooms (halved or quartered)
2 T dijon 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 substitute chicken stock)
1/4 tsp dried basil
1/4 tsp dried thyme
1/4 tsp dried tarragon
1 bay leaf
salt and pepper to taste

Preheat oven to 375.   Lightly grease a large baking dish (I used my 13x9 inch pan because it is the largest I have).   Layer the onions, mushrooms, and artichokes on the bottom of the pan. 
Place the chicken pieces on top of the vegetables.

Mix the rest of the ingredients together in a large measuring cup or a small bowl.
Use a whisk or fork to help the mustard emulsify the sauce. 

Pour the sauce over the chicken and vegetables and finally season the top of the chicken with any additional salt and pepper to taste.
Bake at 375 for 1.5-2 hours, basting every 30 minutes or so.  This long cooking process helps the chicken to just fall off the bone.  No worries about overcooking - the sauce and basting process keeps it moist and the skin still gets crispy (if you choose to keep the skin on).

Serve immediately with your favorite sides, and some additional artichokes, mushrooms, and sauce from the pan.
I served mine with some roasted sweet potatoes and butternut squash, along with an arugula, beet, and goat cheese salad.  So yummy!  Enjoy!

No comments:

Post a Comment