1 3lb to 5lb whole chicken, cup up
1 cup dry white wine
6 shallots, quartered
4 apples, cored and cut into wedges
2 funnel bulbs, fronds removed cut into 8 wedges each
½ cup fresh sage leaves
3 tablespoons olive oil
2 tablespoon Dijon mustard
2 tablespoons of honey
salt and pepper to taste
Preheat oven to 425 degrees
In a bowl whisk, together wine, mustard, oil, honey and season to taste. Divide the sauce in half into two bowls.
Toss chicken in one bowl then arrange, skin side up, on a parchment line deep baking dish. Next in the other bowl toss the shallots, fennel and apples, toss to coat, then place just the fennel and shallots on the same baking dish with chicken, add sage leaves, and place in the oven and roast for 30 minutes, turn baking dish once during the roasting time. Leaving apples in sauce during roasting time.
Now add the apples and return to the oven for another 15 to 20 minutes, until apples are soft and chicken is cooked through.
Serve with some bread and cheese