Yummy and easy to prepare.
Chicken Dijonnaise
from the "Silver Palate Cookbook, - serves 4
1 chicken quartered
1/3 cup mustard (half-Dijon, half-coarse style)
freshly ground black pepper
1/3 cup dry white wine
1/2 cup heavy cream

1. Coat the chicken with the mustard and set in a bowl, covered, to marinate at room temperature for 2 hours.

2. Preheat oven to 350°.

3. Arrange chicken, skin side up, in a flameproof baking dish. Scrape out any mustard remaining in the bowl and spread it evenly over the chicken. Season lightly with pepper and pour the wine around the chicken.

4. Bake in center of oven, basting occasionally for 30 to 40 minutes, or until chicken is done.

5. Scrape the mustard off the chicken and back into the baking dish. Transfer chicken pieces to a serving platter, cover and keep warm.

6. Skim as much fat as possible from the cooking juices and set the baking dish over medium heat. Bring to a boil, whisk in the cream and lower heat. Simmer the sauce for 5 to 10 minutes, or until it is reduced by about one third. Season to taste with salt and pepper. Spoon sauce over chicken and serve.