Recipe(tried): Honey and Mustard Chicken

Honey and Mustard Chicken
Serves 4
Aromatic honeyed chicken in a delicious wine and yogurt sauce

1 (3lb.) (1.5kg) oven-ready chicken
3 tablespoons clear honey
1 teaspoon of salt
1 teaspoon of dry mustard
2 teaspoons of soy sauce
quarter pint (150ml) white wine
quarter pint (150ml) chicken stock
5 oz. (150g) low-fat yogurt
4 oz. (125g) seedless green grapes, halved

Pre-heat the oven to 400F, Gas Mark 6, 200C. Mix together the salt, pepper, honey and soy sauce. Place the chicken in a roasting tin and spread the mixture over it and pour in the stock. Cook in the pre-heated oven for one and a quarter hours, basting occasionally. Carve and arrange on a warmed serving dish and keep hot. Pour the wine in the roasting tin and mix into the juices. Bring to the boil, then add the grapes and season to taste.