Servings: 6
Ingredients
- 6 x Boned and skinned chicken
- Â Â Breast halves
- 1/4 c. Dijon mustard
- 1/4 c. White wine vinegar * see note
- 2 Tbsp. Extra virgin olive oil
- 1Â 1/3 Tbsp. Fresh tarragon, chopped
- 1/4 tsp Fresh grnd pepper
- 15 sm Red potatoes
- Â Â Salt
Directions
- *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. Chill 1 hour or possibly 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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