INGREDIENTS
3 1/2 lb
Chicken legs and thighs
1 cup
Artichoke hearts
1/4 tsp
Basil, dried
1
Bay leaf
1 lb
Button mushrooms, white
1 clove
Garlic
1
Onion, medium
1/4 tsp
Tarragon, dried
1/4 tsp
Thyme, dried
2 tbsp
Mustard, brown
1
Salt and pepper
1/4 cup
Olive oil
1/4 cup
Red wine vinegar
1/4 cup
Red wine