Wednesday, April 2, 2014

COMFORT: Artichoke Chicken Bake

Ok, this was a hit for me and THE MEAT EATER a couple days ago. I had a bunch of artichokes left over,frozen chicken which i had thawed and some peas that needed to be eaten or go the way of all things.
and wanted something super simple.

I DID accidentally omit 2 items unwittingly, But this came out lovely anyway. I threw the peas in for fun, i admit.

I would eat this again and again and also serve to guests. 

A word to the wise: Always rinse and drain those canned artichoke hearts. That water they are kept in has a tang that can really mess up a recipe.

He ate this over pasta, I ate it over spaghetti squash!

STUPID EASY: Baked Artichoke Chicken

4 lbs. your choice chicken cut up

1 cup rinsed artichoke pieces, halved (canned is fine, I used fresh which is a pain but worth it)

1 medium onion, cut into pieces same size as the artichokes
1 pound any mushrooms (halved or quartered)
2 tablespoons coarse mustard
2-3 cloves garlic, minced

***1 cup small peas (frozen or fresh)
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 (to taste)

Preheat oven to 350F-375F, depending if you like crispy skin or not.

Place artichokes, onions and mushrooms on the bottom of a big pan.

Place chicken pieces on top of the vegetables.

Mix the mustard with the rest of the ingredients and pour over chicken.
Season w/ salt & pepper.

***My changes and or accidental omissions.

Adapted for a recipe on THE CHEW.

FAMILY TALLY: A+ from the two of us, everyone else was MIA.

OK not so picture worthy i guess...
But taste wise it gets an A!