Instructions:

1. Combine 2 tablespoons of wine, 1 1/2 tablespoons of lemon juice, 1 tablespoon of honey and the garlic in a shallow glass or ceramic bowl. Add the chicken and toss to coat. Set aside for 10 minutes to marinate.
2. Preheat oven to 180°C. Drain the chicken from the marinade and place on a large baking tray. Drizzle over the oil. Season with salt and pepper. Roast for 35-40 minutes or until golden and cooked through.
3. Meanwhile, cook the potato in a large saucepan of salted boiling water for 12-15 minutes or until tender. Drain and return to the pan. Add the milk and mash until smooth. Stir in the mustard and season with salt. Cover to keep warm.
4. Place the remaining wine, lemon juice and honey in a small saucepan over medium heat. Simmer for 4-5 minutes or until the mixture thickens slightly.
5. Divide the mash and chicken among serving plates and drizzle over the sauce to serve.

Notes:

1. If you want this recipe to be gluten free, use gluten-free wholegrain mustard.