Created by lazyme on March 9, 2015
Step 1: Mix honey, mustard, wine, oil and 3 tablespoons vinegar in medium bowl.
Step 2: Transfer 3/4 cup honey mustard sauce to small bowl and set aside to use at serving time.
Step 3: Place chicken in large roasting pan. Pour remaining honey-mustard sauce over.
Step 4: Cover and refrigerate at least 2 hours and up to 4 hours.
Step 5: Preheat oven to 350F.
Step 6: Remove chicken from marinade; reserve marinade.
Step 7: Place chicken, skin side up, on rimmed baking sheet.
Step 8: Roast chicken 55 minutes, basting occasionally with reserved marinade and pan drippings.
Step 9: Increase heat to 400F.
Step 10: Roast chicken until skin is deep golden brown and juices run clear when thickest part of thigh is pierced, about 15 minutes.
Step 11: Toss frisee (endive) in large bowl with enough reserved honey-mustard sauce to coat. Season with additional vinegar, salt and pepper.
Step 12: Divide salad among plates. Top with chicken.
Step 13: Garnish with tomatoes, if desired.
Step 14: Serve, passing remaining sauce separately.