Photo by Melissa Davenport
Artichoke Chicken and Potatoes
3 to 4 Chicken Leg Quarters, w/skin
2 Cans Artichoke Hearts Quartered, Drained
1 Medium Onion, cut into 8ths
1 Pound Mushrooms Sliced
2 Tbsp Dijon Mustard
3 Pounds Red Potatoes, quartered
2 Bay Leaves
½ tsp. Dried Tarragon
½ tsp. Dried Thyme
¼ Cup Chicken Stock
¼ Cup Olive Oil
¼ Cup Red Wine Vinegar
3 Garlic Cloves Crushed
Salt and Pepper to taste
Preheat oven to 375 Degrees.
In a large glass casserole dish toss together the potatoes, artichokes, onion, and mushrooms. Place Chicken on top of vegetable mixture. Sprinkle with salt and pepper.
In a small bowl combine mustard, tarragon, thyme, chicken stock, olive oil, vinegar, garlic cloves. Pour mixture over top of chicken.
Top with bay leaves.
Bake for about one hour, or until chicken reaches an internal temperature of at least 165 degrees.
This dish is great served with a side of rice or quinoa.
