Baked Artichoke Chicken

This recipe won a contest on a television show called The Chew. Mario Batali and others judged 3 chicken recipes made by regular people, and this won first prize. It is simple and satisfying, and a great weeknight recipe. Such a nice change to boring baked chicken.


Baked Artichoke Chicken

Nutrition Facts
Serving Size 404g (serves 6)

Amount Per Serving
Calories 461
Total Fat 12.8g
Saturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 175mg
Sodium 200mg
Total Carbohydrates 11.9g
Dietary Fiber 4.6g
Effective Carbohydrates 7.3g
Sugars 2.9g
Protein 71.0g


3 lbs. chicken legs and thighs, w/ skin
1 cup artichoke hearts, halved (canned is fine)
1 medium onion, cut into pieces same size as the artichokes
1 pound white button mushrooms (halved or quartered)
2 tablespoons brown mustard
2-3 cloves garlic, minced
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup red or white wine (you could also sub in chicken stock)
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
1 bay leaf
kosher salt and pepper (to taste)

Preheat oven to 350F-375F, depending if you like crispy skin or not.

Place artichokes, onions and mushrooms on the bottom of a big pan.



Place chicken pieces on top of the vegetables.

Mix the mustard with the rest of the ingredients and pour over chicken.
Season w/ kosher salt & pepper.

Bake about 1 hour, basting the pieces once or twice.

Dinner is served!

Cook's Notes: 
*I didn't have all dark meat so I used a whole chicken cut up, including breasts.
*I used white wine, because I like it better with chicken than the red. I also increased the garlic. I baked my chicken at 375F because I like crispy skin.

*The recipe calls for "brown" mustard, which is Gulden's in my book, however, I have a nice French tarragon mustard, so I used that instead. The results were fabulous!

Crustless Artichoke, Kale and Ricotta Tart

This has to be the easiest tart in the world to make.

I was skeptical at first, since there is no cream, no herbs or spices and really, who likes kale to begin with?

It's not the prettiest tart either, but the combination works well and it's a nice healthy lunch with some soup. You can also make it with Swiss chard and they are both good hearty greens to use.

I love crustless quiches, because they taste great the next day at room temperature without worrying about soggy crust!

There are only 6 ingredients in this recipe so go for it! It takes no time to put together!



Artichoke, Kale & Ricotta Tart

Nutrition Facts
Serving Size 180g (6 servings)

Amount Per Serving
Calories 220
Total Fat 11.7g1
Saturated Fat 6.1g
Cholesterol 152mg
Sodium 430mg
Total Carbohydrates 12.4g
Dietary Fiber 3.1g
Sugars 1.7g
Protein 18.0g

Ingredients:

4 eggs, beaten
8 ounces ricotta cheese
4 ounces Parmesan cheese, grated
1 med onion, chopped
1 cup canned artichokes, drained & coarsely chopped
1 bunch kale, roughly chopped


Preheat oven to 375F. Grease a 9-inch cake or tart pan lightly with olive oil or butter.

Saute onion over medium high heat until tender, approx 5-7 minutes. Allow to cool.

In a large bowl, whisk together the eggs and cheeses.

Roughly chop the artichokes and kale and add to the cheese/egg mixture.

Add cooked onions and stir until combined.

Pour contents of bowl into the greased cake pan and cook until custard is set, about 40-45 minutes.

Cool on a wire wrack for 5 to 10 minutes and serve.