Rinse the chicken and pat dry. Put the chicken in a cast iron pan.

Whisk together the melted butter and honey.

Add the Herbes de Provence, salt, and pepper. Herbes de Provence is a mixture of dried thyme, basil, fennel, lavender, and other herbs.

Pour the honey mixture over the chicken. Toss the chicken to coat.

Pour the wine over the chicken.

Bake the chicken in a 425 degree oven for about 45 minutes. If it starts to get dark like this, cover it with tin foil. It is not burnt, but the honey will turn color quickly. Make sure that your chicken is cooked through before you take it out.

Take the chicken out of the pan and let rest on a plate.

Put the remaining juices on the stove and boil over medium to high heat for about 3 minutes.

Whisk the flour and chicken stock into the pan juices. Whisk constantly, until it thickens, about 3 minutes. I have a confession, mine got completely lumpy. I put it through a strainer and no one was the wiser.

Pour some of the gravy over the chicken. I served mine with some wild rice, roasted carrots, and cornbread.