This is a fairly simple and fuss-free dish with an elegant flavor. I like to serve it with roasted potatoes and broccoli.

-3 lbs chicken parts, with skin and bones
-salt, pepper and olive oil for sprinkling
-2 Tbsp butter
-2 small shallots, thinly sliced
-1 Tbsp flour
-3/4 cup dry white wine
-3/4 cup chicken broth
-1/4 cup heavy cream
-3 tablespoons smooth Dijon mustard
-1 tablespoon chopped fresh parsley

Cover a baking sheet or pan with foil. Place chicken on foil and season each piece of chicken with salt, freshly ground black pepper and a drizzle of olive oil. Roast chicken at 425 until just cooked through, 30-40 minutes.

While chicken is cooking make the sauce. Melt butter in a medium pan, over medium heat. Add the shallots, saute 3 minutes. Add flour, cook 1 minute, stirring regularly. Add the wine, and broth, simmering until it reduces by half, 2 to 3 minutes. Add cream and Dijon and simmer until slightly thickened, about 1 minute.

Once the chicken is done, place on a platter, spoon sauce over top and sprinkle with parsley.