Adapted from Chez Nous by Lydie Marshall. Chickens have long been a symbol of prosperity in France. Use our Wellington's Farms Free-Range "Pick of Chick" or whole cut-up chicken to easily prepare this recipe from the south of France. Prepare in the morning for a delicious entrée at dinnertime in 45 minutes! Serve with al dente egg pasta (cooks in 3 minutes).

Ingredients:

• 2 1/4 cups plain yogurt
• 1/2 cup Grey Poupon Country Dijon Mustard
• 1 1/2 tsp fresh thyme or 1/2 tsp dried
• 1/2 tsp salt
• Freshly ground pepper
• 3 to 4 lb whole chicken, cut up

Directions:

Coat a 3-quart glass baking dish with cooking spray. Add yogurt and mustard; stir to combine. Season with thyme, salt and pepper. Dip both sides of the chicken parts in the yogurt mixture. If prepared several hours ahead, cover the dish with plastic wrap.

Preheat the oven to 400°F. Bake the chicken, uncovered, in the middle of the oven for 45 minutes or until golden brown. Arrange the chicken on a serving plate. Process the curdled yogurt sauce in the food processor or blender, and pour into a sauceboat. Serve with the chicken and egg pasta.

Makes 4 to 6 servings

Per serving: 466 calories (62% calories from fat); 30g total fat; 10g saturated fat; 124mg cholesterol; 968mg sodium; 5g total carbohydrates; 36g protein