Baked Artichoke Chicken
This recipe reminds me of the "casserole days", when you are just in the mood to throw everything in a baking dish, toss it in the oven, and have dinner ready in an hour. My "casserole days" (which included some ingredients we won't mention starting with "cream of . . .") are over since trying to eliminate most processed foods from my eating habits, but this recipe comes pretty close to satisfying that casserole mood of tossing dinner in the oven.
This is a simple and tasty meal that you will want to keep in your meal planning rotation, one that is easy but yet will impress those you are serving. This started with a recipe idea I found online, then after making a few adjustments, it has become a new favorite that includes ingredients that are usually on hand.
8 chicken thighs, bone in, skin on is best for this recipe
1 bag frozen artichoke hearts (14 oz bag from Trader Joe's)
1 medium sweet onion cut into 1" chunks
2 cups of mushrooms, quartered
3 Tbl Dijon mustard
2 cloves garlic, minced
1/4 cup olive oil
2 Tbl red wine vinegar
1/4 cup white wine, or substitute chicken stock
1/4 cup fresh squeezed lemon juice
1 tsp dried basil
1/2 tsp dried thyme
Preheat oven to 375 degrees. Start by cutting up the onion and mushrooms and set aside. In a small bowl whisk together remaining ingredients - the mustard, garlic, olive oil, red wine vinegar, white wine, lemon juice, basil and thyme. And you are ready to cook . . .
Place the onion, mushrooms, and artichoke in the bottom of a baking dish. Heat a couple of tablespoons of olive or avocado oil to medium high in a heavy pan. Salt and pepper the chicken on both sides and brown the chicken in oil. Set the browned chicken on top of the vegetables in the baking dish. Pour the mustard sauce over the top of chicken. Bake at 375 for 45 minutes to one hour, depending on the size of your chicken thighs.
I've experimented with some different mustards, a spicy brown and one that had some herbs in it, they were both wonderful, be creative!
Pair baked artichoke chicken with some roasted sweet potatoes or coconut quinoa, a green salad, and dinner is served! Enjoy!