1/2 cup dry white wine, such as sauvignon blanc
1/4 cup honey
1/2 cup grainy mustard
1/2 cup vegetable oil
Pinch freshly ground black pepper
6 small bone-in, skin-on chicken breast halves, preferably free-range and organic (may substitute 1 whole, 3-pound cut-up chicken or 3 large bone-in, skin-in chicken breast halves cut crosswise in half)
Thyme sprigs, for garnish

Combine the wine and honey in a small saucepan over medium heat; bring almost to a boil, then whisk in the mustard, oil and pinch of pepper until well mixed. Remove from the heat and let cool to room temperature.

Place the chicken pieces in a shallow pan and pour marinade over them, turning to coat evenly. (Alternatively, place the chicken in 2 large resealable plastic food storage bags, then divide the marinade and chicken evenly between them. Massage to coat evenly.) Cover (or seal) and marinate overnight in the refrigerator.

Preheat the oven to 400 degrees. Line a shallow baking pan with parchment paper (this will keep the chicken from sticking as it roasts and the marinade on the chicken gets tacky).

Remove the chicken from the marinade (discard the marinade) and place in the prepared baking pan skin side up. Roast for 20 to 30 minutes, until chicken is golden brown. Check for doneness with a meat thermometer; the internal temperature should be 175 degrees. Allow to rest for 5 minutes before serving.

To serve, warm individual plates.
Either leave the chicken breast halves as they are or carve them on the diagonal and arrange slices on the plates. Garnish each portion with a sprig of thyme.

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