WITH

YOUR WINE Roast chicken thighs with mustard, garlic and rosemary

Like roast chicken, but dislike how long it takes? Then try roasting individual parts. Thighs are the quickest, but you can also use breasts. Just let them cook a little longer. Any of the wines mentioned here would pair well.

Serves 4, takes about 40 minutes

8 chicken thighs

1/3 c Dijon-style mustard

1 clove garlic, minced

1/4 tsp rosemary, ground

4 Tbsp olive oil, divided salt and pepper to taste

1. Preheat oven to 450. Combine mustard, garlic, rosemary and 3 Tbsp olive oil in a small bowl.

2. Salt and pepper the thighs. In an oven-safe pan large enough to hold all the chicken, sauté the thighs, starting skin side down, in 1 Tbsp olive oil for about 3 1/2 minutes on each side, until well browned.

3. Put the thighs in the oven and cook for 10 minutes. Flip the thighs over so the skin side is down, and brush the mustard mixture on the thighs. Cook for 10 minutes, flip again, and brush the mustard on the skin side of chicken. Cook 10 or 15 minutes more until chicken is done.

ask the WINE GUY?

WHY IS RESTAURANT WINE SO MUCH MORE EXPENSIVE THAN WINE IN STORES?

This is one of the most controversial parts of the wine business, and there are many reasons. But, typically, restaurants charge three times what the wine costs the restaurant. And why do they do it? Because they can.

—JEFF SIEGEL

ASK THE WINE GUY taste@advocatemag.com