This is a really special dish.  It has so many wonderful flavors. People with really feel special when you serve this meal.  Although you do have to marinade this dish for 24 hours, it is a very easy meal to put together.  Simple cut everything up and throw it in a ziplock bag.  When your ready to make it, dump it into a baking dish. Easy!

A trick I have for the green beans and carrots is to slightly undercook them,  wrap them in tin foil, and place them in the oven.  This lets me make them earlier, gets them out of my way, and keeps them hot. You could always place them in a serving dish and cover with tin foil.  Just make sure the dish is ovenproof.   I personally don’t do this for my husband and myself because it means one more dish to wash.



What You Need:

1 Chicken Cut into Pieces

1 Sliced Shallot

4 Sliced Garlic Cloves

1 Tablespoon Salt

2 teaspoons Pepper

4 Tablespoons Olive Oil

1/2 Cup White Wine

1/4 Cup Chicken Stock

3 Tablespoons Grain Mustard

What To Do:

Place the chicken in the in a zip lock bag and add the shallots, garlic, salt, pepper, and olive oil. Place in the refrigerator and let marinade overnight.   The next day, preheat the oven to 375 degrees.  Place the chicken and marinade in a baking dish .  Bake for about 45 minutes, or until the juices run clear.   While the chicken in baking, place the wine, stock, and mustard in a small sauce pan and bring to a simmer.  Make sure and stay with this pan since alcohol can catch fire. Continue to stir until the sauce has thickened slightly. Once the chicken has baked for 45 minutes, pour the mustard sauce over the chicken and place back in the oven for an additional 10 minutes.  Remove the chicken from the oven, cover, and let rest for 10-20 minutes before serving.