Roasted Chicken Dijon

I love chicken Dijon.  Or any mustard with chicken.  Here we brown the dark meat pieces and roast them first.  Then the breast meat is added under a blanket of dijon mustard sauce.  This method keeps the white meat moist and not overcooked, while still getting that deep flavor developed from dark meat roasted on the bone.
3 Tbsp Dijon Mustard
1/2 cup dry white wine
1/3cup sour cream
1 roaster chicken, cut into 8-10 pieces
1 large onion, sliced
3 carrots, sliced
2 cloves garlic, minced
1/2 tsp Herbes de Provence

Preheat oven to 375F. Heat a large oven-going pan, large enough to hold all the chicken pieces. Add a bit of olive oil and gently brown the chicken pieces with bone - leave the boneless breast pieces aside. After pieces are browned a bit, set aside and add the onion and carrot into pan. Raise heat and sweat the veggies. Allow to cook for about 8-10 minutes. Add the garlic and cook another 2-3 minutes.

Return the browned chicken to the pan, nestling into the veggies. Bake in oven for 20 minutes. Remove from oven and add the chicken breast pieces to the pan. Whisk together the mustard, sour cream and wine in a small bowl. Pour over chicken and sprinkle with the herbs.

Return to oven and bake another 20-30 minutes, until chicken is cooked through.

Remove chicken to serving platter and stir sauce and vegetables together to mix well. Pour a bit of saucy vegetables on top of chicken and serve remaining sauce on the side.

Serves 4-6.