Artichoke Chicken

Here’s a shocker: I have a “real food” recipe for you today, instead of baked goods. As much as I would love to, I can’t live off of sugar.

I saw this artichoke chicken on YouTube one day when I went on a huge The Chew clip binge. Here’s the clip if you want to watch it. It looked yummy and quick; I feel like a lot of time, quick equals packaged foods, but not so in this case.

I used five boneless, skinless thighs. It wasn’t very much chicken, and the vegetables kind of overtook it, but that was more than fine with me since I’m not the most fond of chicken.

I used a 14 ounce can of artichoke hearts. It was probably more than a cup, but I love artichokes. I also used a thinly sliced red onion that my mom had lying around in the refrigerator. I used 3 portobello mushrooms and chopped those up in big chunks. I wanted to add a bit of sweetness and color, so I added some chopped carrot, too. I imagine that broccoli, squash, potatoes, brussels sprouts or any other vegetable that roasts well would be tasty. I added some halved Spanish manzanilla olives, too, since olives make everything better. I added them after the vegetables were finished roasting, as I have an aversion to hot, squishy olives.

For the vinaigrette, I used dried basil, dried oregano, and herbes de Provence (I have no idea what’s in this one, as the label’s been rubbed off, but it sure tastes good). I didn’t quite see the need for the bay leaf, like Donna, as it just kind of charred in the oven.

I baked the shebang at 325F convection for 45 minutes, and took out the chicken. I roasted the vegetables at 375F for 20 more minutes. It was 6:30, which is considered a late dinner for us (my parents have been known to grab dinner at a local barbeque restaurant at 4PM), and I was hungry. So I dished everything out. However, the carrots and onions were still a bit on the firm side. If you are normal and eat at regular times, then I’d suggest roasting the vegetables for 15 to 20 minutes longer (35 to 40 minutes total after you pull out the chicken).

The vegetables were delicious and flavorful. The marinade/vinaigrette soaked into them nicely. It was okay that I didn’t season them heavily, since the olives added a nice burst of salt. My dad thought the chicken was a bit bland, but I can’t see how I could have made it more flavorful without cooking it longer in the marinade, at which point the chicken might have gotten overdone. My solution? Suck it up and eat everything together.

I served it with some roasted squash and bread from Boudin. A Boudin opened nearby, and my great-aunt somehow procured their deal: if you are within the first however many people to get into Boudin on opening day, they give you coupons redeemable for a year’s worth of sourdough loaves. She distributed them amongst everyone, and we still had some coupons we had to use up. We ate the fresh sourdough slices dipped in truffle oil mixed with a bit of raw minced garlic.

You definitely don’t have to eat it how we did, however. I can see this yummy atop rice, noodles, or polenta. It’s nice to sop up the pan juices.

Artichoke Chicken
from Donna Giblin via The Chew

3 1/2-4 lbs chicken legs and thighs
1 cup artichoke hearts, halved
1 onion, chopped
1 lb button mushrooms, chopped
2 T mustard (I used Dijon)
2 cloves garlic, minced
2 T canola oil
1/4 cup red wine vinegar
1/4 cup red wine
1/4 tsp dried basil
1/4 tsp dried thyme
1/4 tsp dried tarragon
1 bay leaf

  1. Place chicken, skin side up, in a baking dish. Distribute the vegetables on top. Combine oil, mustard, red wine, vinegar, garlic, herbs, salt and pepper; pour over the chicken.
  2. Bake at 350F for 1 1/2 hours, basting every 1/2 hour.

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