INGREDIENTS
1 can
artichoke hearts
1
onion
1 lb
button mushrooms
4 lb
chicken legs and thighs
2 Tablespoons
brown mustard
3 cloves
garlic
1/4 cups
olive oil
1/4 cups
red wine vinegar
1/4 cups
white wine
1/4 tsp
basil
1/4 tsp
thyme
1/4 tsp
tarragon
1
bay leaf
1 serving
kosher salt and pepper