Artichoke Chicken

Here's a meal in which the oven does most of the work for you. Just throw everything into a baking dish and let it go.

Serves 6-8
3 1/2 - 4 pounds of chicken thighs with the bone in and skin removed
2 8oz boxes of frozen artichoke hearts
1 onion, diced
1 pound of mushrooms, stems removed and halved
2 tablespoons dijon mustard
2 cloves of garlic, minced
1/4 cup plus 2 tablespoons of extra virgin olive oil
1/4 red wine vinegar
1/4 cup red wine
1/4 teaspoon each of dried basil, thyme and tarragon
1 bay leaf
salt and pepper to taste

Preheat the oven to 350. Spray a large baking dish with cooking spray. Place the chicken thighs in a single layer on the bottom of the dish and sprinkle with salt and pepper. Place the mushrooms onion, and artichokes hearts into a bowl and toss them with 2 tablespoons of olive oil, salt and pepper to taste. Pour the veggies over the chicken. In the empty bowl mix together the wine, vinegar, 1/4 olive oil, basil, thyme, tarragon, garlic and mustard. Pour that over the chicken and veggies. Wedge the bay leaf down under the veggies in the center. Place in the oven and bake for 60 to 75 minutes. Turn the veggies over half way through cooking process.