Chicken Thighs with Oranges, Artichokes and Mushrooms

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!

Ingredients

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

Instructions

1. Preheat oven to 400 degrees.
2. 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.
3. Pour mixture over chicken and arrange mushrooms, artichokes and orange slices around chicken.
4. Bake uncovered for about one hour or until juices run clear, garnish with more fresh rosemary sprigs and fresh torn parsley
5. Serves 4 to 6