Ingredients
1 can artichoke hearts (quartered) (The original recipe called for 1 cup. Instead one can wound up being 1 cup, plus 3 or 4 more artichoke quarters. And I think it that still could have used more artichoke. The original recipe called for them halved, but I thought quartered was the perfect size.)
1 medium onion (cut into chunks)
1/2 pound white button mushrooms (quartered) (Originally it called for 1 pound. But I'd rather increase the artichokes and decrease the amount of mushrooms.)
2 tablespoons brown mustard
3 cloves garlic (minced)
1/4 cup olive oil
1/4 cup apple cider vinegar (This is what I used because it's all we had, while the original called for red wine vinegar.)
1/4 cup red wine
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
1 bay leaf
salt and pepper (to taste)
green olives (I didn't actually add these, but the entire dish reminds me off one my mom used to make with olives, and I think they'd be perfect in here.)
rice (for serving) (I'm in Southern Louisiana after all, and according to the boy this means everything should be served over rice.)
Directions
1. Preheat the oven to 375 degrees.
Again, I will say this is one of the easiest meals I have in a long time. Plus it turns out delicious, so it's well worth your time to make. I think we made this Tuesday night, and ate it as leftovers every other night of the week.
Have you pinned this meal yet? And when was the last time you found a winning dish on pinterest?
Looks super pretty! I don't eat chicken, but love chokes and thing it could be good over salmon!
ReplyDeleteHi Shoshanah,
ReplyDeleteThanks for the mention. I have to make this chicken dish again, it was delish!
Stacey