There was a time when a package of chicken pieces in the fridge started to freak me out around 4:30 pm. I’d open the door and there they’d be; plain, unadorned chicken pieces just sitting there waiting to be marinated. By the time dinner rolls around it’s too late to marinate and who likes to eat plain chicken anyway?
I seem to have hit upon a great solution for this procrastination dilemma. This herb baked chicken with artichokes tastes like I’ve been slaving in the kitchen all day. In reality I just shoved it all into the pan and baked it in the oven while we were at football practice. It’s super easy, hands off, and tastes great.
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8 mixed chicken pieces (or more depending on your pan and size of your family)
1/4 cup dijon mustard
1 tbsp red wine vinegar
1 medium onion; chopped
1 large clove of garlic; minced
3/4 can of artichoke hearts in water; chopped
1 handful of fresh tarragon; divided by half
1 handful of fresh thyme; divided by half
salt and pepper
Mix mustard, vinegar and herbs and massage into chicken pieces.
Sauté the onions until they are translucent. Add the garlic then the chopped artichoke hearts. If you have some white wine you can de glaze here. If not, arrange the chicken pieces over top of the veggies. Add the rest of the herbs, salt and pepper. Pour in enough stock so that the bottom halves of your chicken become submerged. Bake in 375 F oven until the chicken is done.