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1
Heat oven to 350 deg F.
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2
Spray a suitable and not too shallow oven dish with nonstick spray, and prepare the chicken pieces: remove extra fat and loose flaps of skin.
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3
Drain contents of the tins in a sieve -- as well as possible. Hold artichoke hearts upside down and squeeze gently to get rid of more liquid. Leave to drain.
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4
In a bowl, mix the mayonnaise, mustard, garlic, lemon juice and Tabasco.
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5
Pack the chicken pieces snugly, skin side up, in the oven dish. Season lightly with a seasoned salt of your taste.
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6
Sprinkle over the mushroom pieces or sliced fried mushrooms. Chop the artichokes, each into 3 or 4 pieces, and add. Lift up chicken pieces and tuck some of the vegetable bits underneath and between them.
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7
Cut the camembert or brie into small chunks and tuck in all over the chicken.
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8
Ladle over the mayonnaise mixture, then use the back of a spoon to spread it over the chicken pieces.
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9
Cover the dish with a large piece of aluminium foil, tented so as not to rest on the sauce, and tucked in lightly around the edges.
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10
Bake for an hour in the preheated oven. Take foil off for last 10 minutes so top can colour.
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11
The mushrooms and artichokes might shed a little liquid, but no matter, it adds to make extra sauce to go over the rice.
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12
Grind over plenty of fresh black peppercorns.
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13
Serve with rice, steamed broccoli and a salad.
