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Categories:Viewed: 53 - Published at: 6 years ago
Ingredients
- 8 chicken thighs, bone in
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons balsamic glaze
- 1 red pepper, chopped
- 4 small red onions, cut into wedges
- 3 garlic cloves, unpeeled
- 23 cup dry white wine
- 3 sprigs fresh rosemary
- 4 artichoke hearts (from a jar)
Method
- Preheat the oven to 350F Put the chicken in a bowl, mix together the mustard, oil and balsamic, then add to the chicken and toss together with plenty of salt and black pepper.
- Arrange the chicken, skin-side up, in a large ovenproof dish or roasting tin.
- You dont want everything crammed in or it will steam and not roast.
- Add the pepper, onions and garlic, pour over the white wine and tuck in the rosemary sprigs.
- Bake in the oven for around 30 minutes, add the artichokes, then cook for a further 10 minutes or until the chicken is well browned and cooked through.
