1 chicken, quartered
1/3 cup Dijon mustard
Fresh ground pepper
1/3 cup dry white wine
1/2 cup heavy cream

Preheat oven to 350 degrees. Coat chicken with mustard and cover. Set aside in refrigerator for 2 hours. Place chicken, skin side up in baking dish (spread remaining Dijon mustard from marinate over chicken). Season with pepper. Pour white wine over. Bake for 30-40 minutes, basting occasionally. Then scrape mustard off chicken. Transfer chicken to serving platter. Skim fat from cooking juices and pour mustard back in dish. Bring to a boil, whisk in cream, lower heat. Simmer 5-10 minutes. Season with salt and pepper. Serve chicken and pour sauce over top.