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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: Combine first 5 ingredients in processor. Process until smooth. Place
chicken pieces in a glass baking dish. Sprinkle chicken with salt and
pepper. Pour tarragon-mustard sauce over chicken; toss to coat. Let stand
at room temperature 1 hour or refrigerate 2-4 hours, turning occasionally.
Prepare grill. Place chicken on grill, cover and grill until chicken is
almost cooked through, turning every 5 minutes and basting with marinade,
about 30 minutes. Grill without basting until chicken is cooked through,
about 7 minutes longer. Serve chicken hot, warm or at room temperature.
Contributor: Bon Appetit
Ingredients:
16 Teaspoon(s) tarragon; chopped
12 Teaspoon(s) dijon mustard
1/4 Cup(s) dry white wine
1 Tablespoon(s) olive oil
1/16 Cup(s) honey
2 chickens, whole; cut up |
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