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In a large zip-top baggie, add the wine, mustard, honey, water and vinegar. Mix to combine.
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Add the chicken to the marinade and coat completely. Seal the bag tightly and refrigerate for 4 to 12 hours.
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Preheat the oven to 375℉. Spray a 9x13-inch baking dish with nonstick spray.
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Remove the chicken from the marinade and place in the prepared baking dish. Drizzle with a little of the marinade. Cover the dish tightly with foil.
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Place the pan on the middle rack in the oven and bake until the chicken reaches an internal temperature of about 160℉, about 30 minutes.
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Remove from the oven, sprinkle parsley for garnish and serve immediately
