I love chicken thighs, I think it’s the most flavorful and tender party of the chicken. I created this recipe many years ago and have served it at tons of event including weddings and it was always a hit. The combination of the chicken with the orange, wine and other vegetables is so tasty! This recipe could not be easier and perfect for entertaining a crowd or a simple family dinner, fabulous with mashed potatoes or rice and a simple salad.
This is going to be great
Ready for the oven!
8 bone in and skin on chicken thighs
1 12 ounce package of frozen artichoke hearts thawed and cut in half
1 cup of dry white wine
2 cups of sliced mushrooms
3 Oranges, Zest and juice of 1 and 1 cut in half and sliced
2 shallots, sliced thin
2 clove of garlic, minced
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
2 teaspoons dried tarragon
1 teaspoon crushed red pepper flakes
2 rosemary sprigs, torn from stem and chopped, more sprigs for garnish
¼ cup of chopped flat leaf parsley, more for garnish
2 tablespoons Dijon mustard
- Preheat oven to 400 degrees.
- Place Chicken in a greased 9X13 dish with spray or a tablespoon of olive oil in a small bowl, whisk together the juice and zest of two oranges, wine, mustard, dried tarragon, salt, pepper, red pepper flakes, chopped rosemary, chopped parsley, garlic and sliced shallots.
- Pour mixture over chicken and arrange mushrooms, artichokes and orange slices around chicken.
- Bake uncovered for about one hour or until juices run clear, garnish with more fresh rosemary sprigs and fresh torn parsley
- Serves 4 to 6