This weekend I made cookbook writer Holly Herrick's Chicken Braised in Pinot Gris with Mushrooms, Leeks, and Dijon Mustard, which she was kind enough to share on her blog The Permanent Tourist. The chicken simmers in three cups of white wine. What could go wrong with that? Nuthin' honey. Thanks Holly! This recipe was from her most recent book - The French Cook - Soups & Stews.