6 boned and skinned chicken 1 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 1 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.
