Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 boned and skinned chicken breast halves
1/4 cup dijon mustard
1/4 cup white wine vinegar -- * see note
2 tablespoons olive oil
1 1/3 tablespoons fresh tarragon -- minced
1/4 teaspoon fresh ground pepper
15 small red potatoes
salt
* If available use tarragon vinegar.
Rinse chicken and pat dry.
Combine mustard, vinegar, oil, tarragon and pepper in a freezer bag.
Add chicken and seal. Refrigerate 1 hour or overnight, turning
occasionally.
Remove chicken from bag and drain, reserving marinade. Arrange
chicken in center of an 18 by 30 inch piece of foil; pile potatoes
over chicken. Spoon reserved marinade over potatoes. Bring edges of
foil up and crimp to seal.
Set bundle in center of cooking grate. Place lid on grill. Cook
until potatoes are soft and chicken is no longer pink.
