| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 6 |
|
Boned and skinned chicken |
|
|
Breast halves |
| 1/4 |
c |
Dijon mustard |
| 1/4 |
c |
White wine vinegar * see note |
| 2 |
tb |
Olive oil |
| 1 1/3 |
tb |
Fresh tarragon; minced |
| 1/4 |
ts |
Fresh ground pepper |
| 15 |
sm |
Red potatoes |
|
|
Salt |
INSTRUCTIONS
*If available use tarragon vinegar 1. Rinse chicken and pat dry. 2. Combine
mustard, vinegar, oil, tarragon and pepper in a freezer bag. A chicken and
seal. Refrigerate 1 hour or over night, turning occasionally. 3. Remove
chicken from bag and drain, reserving marinade. Arrange chicken in center
of an 18 by 30 inch piece of foil; pile potatos over chicken.
Spoon reserved marinade over potatos. Bring edges of foil up and crimp to
seal. 4. Set bundle in center of cooking grate. Place lid on grill. Cook
unitl potatos are soft and chicken is no longer pink.
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