1 c. dry white wine
1/2 c. olive oil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 tsp. herbs de provence or 1/2 tsp. oregano
1 broiling or frying chicken, about 3 lb., quartered
1 tbsp. Dijon style mustard
1 tbsp. honey

In a bowl beat together wine, oil, salt, pepper and herbs. Place chicken in a bowl or plastic bag and add marinade. Seal bag or cover bowl and marinate in refrigerator for 4 hours.

Drain chicken when ready to grill, reserving marinade. Grill chicken 4-6 inches above a hot fire, turning and basting with marinade as needed to cook evenly and prevent charring. Chicken will require 35-40 minutes cooking.

Combine 2 tablespoons remaining marinade with mustard and honey. Brush over chicken and grill until glazed and fragrant. Serves 4.