Chicken Provencal Recipe
Ingredients
2 tablespoons Dijon mustard
2 teaspoons dry white wine or lemon juice
1 teaspoon Italian herb seasoning or 1/4 teaspoon each dry basil, dry rosemary, oregano leaves, and thyme leaves
1 teaspoon instant minced onion
1 clove garlic, minced or pressed
6 chicken legs and thighs (about 3 lbs.), attached
Directions
Combine mustard, wine, herb seasoning, onion, and garlic; stir until smooth.
Spread mixture evenly over all sides of chicken pieces.
Cover lightly and refrigerate for 2 to 4 hours.
Arrange chicken on a lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook, turning frequently, for 40 to 50 minutes or until meat near bone is no longer pink when slashed.
Spread mixture evenly over all sides of chicken pieces.
Cover lightly and refrigerate for 2 to 4 hours.
Arrange chicken on a lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook, turning frequently, for 40 to 50 minutes or until meat near bone is no longer pink when slashed.
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