Artichoke Chicken Bake

A friend pinned a recipe recently. I made a few adaptions and came up with this version. We really like the ease and flavor of the dish. With minimal preparation time and an hour in the oven you will have a "new way to cook chicken".

• 4 pounds of chicken pieces (I used legs and thighs)
• 1  bag of frozen artichoke chunks (Trader Joe's)
• 1/2 bag frozen diced onions (Publix)
• 1/2 bag frozen sliced mushrooms (Publix)
• 2 tablespoons brown mustard
• 2 - 3 cloves minced garlic (as usual, I use the jarred)
• 1/4 cup olive oil
• 1/4 cup sherry vinegar (I'm sure red wine or cider vinegar would work too.)
• 1/4 cup white wine (apple juice or chicken broth would work)
• 3/4 teaspoon dried Italian seasoning
• 1 bay leaf
• salt and pepper (just a shake or two depending on your personal taste.)

 Preheat oven to 375 degrees.
Place frozen artichokes, onion, and mushrooms in the bottom of a baking dish that was sprayed with Pam, cooking spray.
Place chicken piece on top of the veggie layer.
In a separate bowl thoroughly combine mustard and the remaining ingredients.
Pour the mustard mixture evenly oven the chicken.
Bake 1 hour, until the chicken starts to crisp (baste several times during the hour).