Serves: 4Prep Time: 15 minutesCook Time: 1 hour, 30 minutes
DAPHNE: I’m always on the lookout for recipes like this one because, like you, when I get home from working hard all day long during the week, I want to spend as little time working in the kitchen as possible. Donna’s dish is just brilliant! You come home from work, grab a casserole dish, add some chicken and veggies, and top with mustard and spices. Bake it in the oven for about an hour and you’ve got yourself a super elegant and nutritious dinner that looks like a million bucks.
3½–4 pounds chicken legs and thighs
1 cup artichoke hearts, halved
1 medium onion, cut into chunks (to match the artichokes)
1 pound white button mushrooms, halved or quartered
2 tablespoons brown mustard
1 clove garlic, minced
¼ cup olive oil
¼ cup red wine vinegar
¼ cup red wine
¼ teaspoon dried basil
¼ teaspoon dried thyme
¼ teaspoon dried tarragon
1 bay leaf
Kosher salt and ground black pepper, to taste
1. Preheat oven to 350°F.
2. Place chicken, skin-side-up, in a baking pan. Evenly place artichoke hearts, onion chunks, and mushrooms over the top of the chicken. In a small mixing bowl, combine mustard, garlic, olive oil, vinegar, wine, dried spices, salt and pepper. Add bay leaf and pour over the chicken.
3. Place in the oven and bake for 1½ hours, basting every half hour until the chicken is cooked through and the vegetables are golden brown. Remove from the oven, discard bay leaf and serve
TIP: I am a huge fan of the sheet-pan dinner. I find that if you cut everything into similar-sized pieces, they will cook in the same amount of time, so you can experiment with endless flavors: sweet potatoes, bacon, and brussels sprouts. Sausage, broccoli, and peppers. Or chicken, zucchini, and tomatoes. The combinations are limitless.—Mario