1 chicken (3 lb.), cut up
1/3 c. mustard (1/2 Dijon style; 1/2 coarse - Pommery-style mustard)
Freshly ground black pepper, to taste
1/3 c. dry white wine
1/2 c. heavy cream

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

2. Preheat oven to 350 degrees.

3. Arrange chicken, skin side up, in a flame-proof baking dish. Scrape remaining mustard and spread evenly over chicken. Season lightly with pepper and pour wine around the chicken.

4. Bake for 30-40 minutes, basting occasionally.

5. Scrape mustard off chicken and put back into baking dish. Transfer chicken to serving platter. Cover and keep warm.

6. Skim fat off cooking juices in baking dish. Set on stove, medium heat, and bring to boil. Whisk in cream and lower heat. Simmer for 5-10 minutes, or until reduced by 1/3. Season lightly with salt and pepper. Taste, correct seasoning and spoon sauce over chicken. Serve hot or at room temperature. (2 to 4 portions)