2 chickens, quartered
1 (8 oz.) bottle Italian dressing
2 green onions, chopped
2 tbsp. Dijon mustard
1/4 c. dry white wine

Place chicken skin side down in a shallow baking pan. Combine all ingredients and pour over chicken. Cover dish and refrigerate overnight. Next day turn chicken skin side up and bake at 350 degrees for 1 to 1 1/2 hours or barbecue chicken and baste with sauce.