1 cup vegetable oil
1/3 cup red wine vinegar
2 tablespoon Dijon mustard
1 tablespoon salt
2 tablespoon sugar
1-1/2 teaspoons black pepper -- fresh ground
3/4 teaspoon dried tarragon -- crumbled
1/2 teaspoon hot pepper flakes -- (to taste
2 pounds chicken parts *
Instructions:
* breasts (halved if whole) and the legs cut into drumsticks and thigh
sections. In a large bowl, whisk together the oil, vinegar, mustard,
salt, sugar, black pepper, tarragon, and red pepper flakes. Add the
chicken and turn it to coat with the marinade. Let the chicken marinate,
covered and chilled, overnight. Drain it and discard the marinade.
Grill the chicken on an oiled rack set 5 to 6 inches over glowing
coals, turning it, for 15 to 20 minutes, or until it is cooked through.
Note: interestingly enough, the restaurant also makes the marinade
in this dish for use as a salad dressing.
