you know how you try a new recipe and you are just sitting around waiting in anticipation wondering if it is going to be tasty...or taste like shit?
i hate to admit it but most times, for me, it is the latter of the two.
one time i made stuffed bell peppers in the crock pot. i LOVED them growing up. so i figured no harm in having them cook while i am at work, right? so i found a crock pot recipe. and followed EVERY single step. and left for work. fast forward 8 hours. i walk in the door and can't WAIT to try them.
disgusting. i think i actually gagged.
i can't even look at a stuffed bell pepper without tasting the version i made. thanks for ruining that.
another attempt was a chocolate paleo chili. rave reviews.
that's why i stick to boiled eggs and chicken salad.
tuesday night i was cooking dinner for someone and i wanted to make something new. i knew this was a risk; but bigger the risk, bigger the reward right??
so after searching all day on pinterest [who works these days?] i found this one:
Donna Giblin's Baked Artichoke Chicken: (adapted from ABC The Chew/Stacey Snacks)
4 lbs. chicken legs and thighs, w/ skin and bone
1 can artichoke hearts, drained; sliced in half
1 medium onion, cut into pieces same size as the artichokes
1 pound white button mushrooms; quartered
2 tablespoons spicy brown mustard
2-3 cloves garlic, minced
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup white wine
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
kosher salt and pepper
1. preheat oven to 375
2. place the mushrooms, onions, and artichokes in bottom of pan
3. place chicken, skin side up, on top of vegetables
4. mix the rest of the ingredients in a bowl
5. pour on top of chicken and vegetables
6. place in oven for 1 hour. basting every 15-20 minutes
7. eat it
i put it on top of kale because i think rice is rude. it kills birds. so i don't eat it. but do what you want.
and it smells really good when you're cooking it, so if you want to impress people this should do it.
happy friday. i need the weekend.
Labels: chicken, recipe, snuggie