Recommended Wine: Chablis
- 2 chickens cut into legs, thighs breasts and wings
- 1/2 cup Lakeridge Chablis
- 1/3 cup chopped fresh tarragon
- 1/4 cup Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon honey
In bowl, mix together well wine, mustard, olive oil, honey and tarragon. Place chicken pieces in large glass baking dish. Sprinkle chicken with salt and pepper. Pour tarragon-mustard mixture over chicken; toss to coat. Let stand at room temperature 1 hour, turning occasionally.
Prepare barbecue to 375F. Place chicken on barbecue, cover and grill until chicken is cooked through, turning every 5 minutes and basting with prepared marinade, about 30 minutes. Serve chicken with seasonal vegetables and a glass of Lakeridge Chablis.