Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb CHICKEN PARTS
1/3 c CAL.VERMOUTH OR
WHITE WINE
1/3 c DIJON MUSTARD
FRESHLY GROUND PEPPER TO TAS
SALT TO TASTE

3 TO 8 HOURS PRIOR TO SERVING,PLACE PARTS IN LARGE,FLAT,OVENPROOF
BAKING DISH OR PAN.COAT PARTS LIBERALLY WITH MUSTARD,COVER AND
REFRIGERATE UNTIL ABOUT AN HOUR BEFORE SERVING TIME. SEASON YOUR
PARTS WITH PEPPER,AND ADD VERMOUTHH TO THE BAKING DISH.PLACE IN A 350
DEG.OVEN.WHILE BASTING OCASSIONALLY,COOK YOUR PARTS UNCOVERED UNT
DONE.WHICH SHOULD TAKE FROM 45 MINUTES TO AN HOUR AND 15
MINUTES.REMOVE PARTS TO SERVING PLATTER AND COVER.
DEFAT RESERVED JUICES IN PAN,AND THEN ADD MILK TO PAN JUICES.BOIL
OVER MEDIUM HEAT,STIRRIING ALL THE TIME,UNTIL SAUCE IS REDUCED BY
1/3.SEASON AND POUR OVER CHICKEN TO SERVE.TRY THIS DISH WITH EGG
NOODLES,AND A GREEN SALAD...........

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