Chicken Dijonnaise

Serves

Submitted by Jane Kendall

Make the marinade with a number of interesting mustards, really your choice, but for 23 pieces,  I used the following, so modify what you use depending on the number of pieces:
Honey mustard (1 jar) I bought a jar that is a sort of oval plastic shape.
1/2 jar (very large size jar) Dijon mustard
1/2 jar grain mustard
(Note: you could probably have added up to 8-10 more pieces and had enough marinade.)

Combine all three, and then completely coat your pieces of chicken. Let this sit for a few hours.
I used chicken with bones because the bones give a richness to the sauce.
I also used some  boneless chicken and some with skin. The skin browns and it too imparts a good flavor.
Preheat oven to about 375 degrees.
Pour some white wine around the chicken. I would add enough to come up to about half way.  I used chardonnay. David thinks it enhanced the flavor.
We cooked in foil pans. Metal is also good. That holds the heat well. Check the way it is cooking after about 30 minutes to see it is it done. It may take up to about 1 hour depending on the actual oven temperature. Your fork should go in and come out easily without red juice following!
Skim the fat off the sauce before serving...Easiest if you take chicken out while you do it.
If you want to be decadent, which we were not on Sat. evening, remove the chicken from the pan, boil down the sauce a little, and then add some cream which should be heated and brought to a boil. Pour over chicken and serve.
You can accompany the chicken with noodles, roast potatoes, or rice.

A light, crisp white wine goes very well with it.