Mustard Chicken Salad

2 Chicken breasts with bone and skin
2 Cups broccoli florets
11/2 Cups mayonnaise
2 Tbsp. dry white wine
1/4 Cup Dijon mustard
3 Tbsp. whole grain mustard
2 Tbsp. fresh tarragon leaves, minced
1 Cup cherry or grape tomatoes, halved
Olive oil
Salt and pepper to taste

Preheat oven to 350°. Place chicken breasts on sheet pan and rub with olive oil. Sprinkle with salt and pepper to taste. Roast for 35 to 40 minutes, until chicken is cooked.

Let cool and remove chicken from bone, discard skin and bones. Dice chicken into bite sized pieces.

Cook broccoli in boiling water for 1 minute, place broccoli in bowl of ice water until cool.

In Bean Pot whisk together mayonnaise, wine, mustards, 1 Tbsp. salt and 1/2 tsp. pepper. Add the warm chicken and stir to moisten well. Add the tarragon, broccoli and tomatoes. Mix gently to combine. Refrigerate several hours to allow flavors to blend. Serve at room temperature.