by Jimmy Cocktail
18. May 2009 02:34
I was browsing through my copy of Joy of Cooking (a must have for any kitchen IMO) when I stumbled across a recipe for Tarragon Chicken. In there, they broil it which I must admit is not my favorite way of cooking things, so I made a couple of adjustments for the grill. This is dirt simple and comes out fantastic. For the wine, I prefer to use a Sauvignon Blanc but an unoaked Chardonnay would work as well.
4 shallots minced
1/4 cup fresh tarragon, minced
1 cup dry white wine
1 tsp kosher salt
2 Tbs unsalted butter
6 chicken legs or thighs
In a 1 gallon zip loc freezer bag, combine the shallots, tarragon, wine and salt. Place the chicken in the bag and make sure the chicken is evenly covered with the marinade. Place the bag in a bowl and place the bowl in your fridge. Marinate for one hour.
Remove the chicken and discard the marinade. Grill the chicken legs for 45 minutes over indirect medium heat, turning once. Melt the butter. Just prior to serving, brush the melted butter on the chicken pieces.
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