Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 6 Chicken breast halves - - (about 3 lbs total), skinned 1/4 cup 59ml Dijon mustard 1/4 cup 59ml Tarragon vinegar or white wine vinegar 2 tablespoons 30ml Olive oil 4 teaspoons 20ml Minced fresh tarragon (or 2 tspns dried tarragon) 1/4 teaspoon 1 1/3ml Freshly-ground black pepper 12 teaspoons 60ml Thin-skinned potatoes - 1" to 1 1/2" dia, - (small) (to 15), scrubbed Salt - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Rinse chicken and pat dry. Combine mustard, vinegar, oil, tarragon, and pepper in a large heavy-duty plastic food bag or non-reactive bowl. Add chicken and seal bag (or cover bowl). Rotate bag to distribute marinade and place in a shallow pan. Refrigerate for at least 1 hour or until next day, turning chicken occasionally. Remove chicken from bag and drain, reserving marinade. Arrange chicken in center of an 18- by 30-inch piece of heavy-duty foil; pile potatoes over chicken. Spoon reserved marinade over potatoes. Bring foil edges up over potatoes and crimp well to seal. Set foil bundle in center of cooking grate. Place lid on grill. Cook until chicken near bone is no longer pink and potatoes are tender when pierced (35 to 45 minutes; cut chicken to test). Transfer bundle to a platter and open foil to serve. Season to taste with salt.


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