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Ingredients
3 to 4 Pounds chicken parts, skinless breasts, thighs, legs, etc.
Salt & freshly ground black pepper
3 Tablespoons extra-virgin olive oil
4 Garlic cloves, minced
8 Ounces cippolini onions or pearl onions if frozen, thawed
1 Pound button mushrooms, cut in half
16 Ounces frozen artichoke hearts, defrosted & quartered
1/2 Cup dry white wine or vermouth
1 1/2 Cups chicken broth
2/3 Cup Dijon mustard
1 Teaspoon herbs de Provence
1/2 Teaspoon fresh ground black pepper
1 Bay leaf
Instructions
Sprinkle the chicken evenly with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat the oil in a large skillet over high heat. Add the chicken a few pieces at a time and brown on all sides.
Transfer the browned chicken to the insert of a 5 to 7 quart crockpot. Add the garlic and onions to the same skillet and saut� until the onions begin to color, about 4 minutes. Add the mushrooms and saut� until the liquid in the pan begins to evaporate, 3 to 4 minutes.
Add the artichoke hearts to the pan and saut� for another 3 to 4 minutes, to color the artichoke hearts.
Deglaze the pan with the wine, stirring up any browned bits from the bottom. Transfer the contents of the pan to the crockpot. In a bowl whisk together the broth, mustard, herbs de Provence and black pepper to combine.
Add the broth mixture to the crockpot and add the bay leaf, stirring to combine. Cover and cook on LOW for 4 to 5 hours, until the chicken is tender; season with salt and pepper to taste before serving.