Mustard & Herb Roasted Chicken Breast with artichokes, mushrooms and green tomatoes

This chicken dish is easy to prepare and flavorful. I am not the biggest fan of chicken dishes because to be honest, chicken can be boring. If I am going to cook chicken, I want it to be packed with flavor. Speaking of chicken, the price of chicken is getting ridiculous.  I was in the grocery store and I could not bring myself to pay for what boneless skinless chicken breast cost.  So I moved over to the bone-in skin-on chicken breast which was a lot more cost effective and this is where the recipe began.

When I first came up with the recipe, I served the chicken over creamy grits but I would suggest serving it over mashed potatoes or with roasted potatoes. It would be really good with couscous for a Mediterranean touch with the artichokes in the dish.

This recipe could be turned into a crock pot recipe. Cook on low for about 4 to 5 hours.

Ingredients

• ½ yellow onion, thinly sliced
• 1 (14-ounce) can artichoke hearts (fresh or frozen & thawed)
• 6 fresh baby bella mushrooms, roughly chopped
• 1 small green tomatoes, diced
• ½ cup dry white wine
• ¼ cup chicken stock
• ¼ teaspoon fine sea salt
• 1/8 teaspoon cracked black pepper
• 1 tablespoon stone ground mustard* (If you have a stone ground honey mustard, skip the mustard, honey, & mustard seeds)
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• ½ teaspoon whole mustard seeds (optional)
• ½ teaspoon fine sea salt
• ¼ teaspoon fresh thyme
• 6 sage leaves, chopped
• 4 garlic cloves, minced
• 1/8 teaspoon cracked black pepper
• 3 (about 3 lbs.) boneless chicken breasts with skin-on
• ½ tablespoon extra-virgin olive oil

Method

1. Preheat oven to 400 degrees F.
2. In a large deep casserole dish or Dutch oven, place the onion slices, artichokes, mushrooms, and green tomatoes. Pour the white wine and stock over the vegetables. Season with salt and pepper.
3. In a small bowl, mix the mustard, lemon juice, honey, mustard seeds, salt, thyme, sage, garlic, and pepper.
4. Rub the mixture under the skin of the chicken breasts. Place the chicken breasts on top of the vegetables in the dish. Drizzle the olive oil over the skin.
5. Bake for 40 minutes or until cooked through (to test, poke a hole in chicken & if juices run clear, it is done). Transfer the chicken breasts and vegetables to a serving platter. Pour the pan drippings in a medium sauté pan and skim the fat off the top. Cook over medium high heat until the liquid has reduced by half.
6. Serve the roasted chicken breast and vegetables with the pan jus.