Dijon Yogurt Baked Chicken

I discovered this dish while looking through cookbooks and magazines. So many cuisines use yogurt as a marinade. It adds a creamy silky texture to the chicken, and the sauce is both light and rich at the same time. Just top the chicken and bake. Enjoy!

Two whole chicken breasts, bone in, skin off, split
4 chicken thighs, bone in, skin off
2 T. dry white wine
1 c. Greek yogurt

2 T. country Dijon mustard
1 T chopped fresh herbs (tarragon, thyme, basil) or 1 tsp dried
salt and pepper

Oven @ 375 degrees.

Spray an oven safe dish just large enough to hold the chicken with non stick spray. Sprinkle both sides of chicken lightly with salt and pepper and place in baking dish. Drizzle the wine over the chicken. In a small bowl mix the yogurt, mustard and herbs. Spoon over the chicken. Top with some freshly ground pepper and bake for 1 hour or until juices run clear and chicken is cooked through. When done, remove chicken to a warm platter and whisk the sauce together (it will separate during baking). Serve with fresh steamed broccoli.

Note: for a thicker sauce, make a slurry of 1 T corn starch and 3 T water. Whisk into boiling sauce. Simmer for 5 minutes.