Instructions: Rinse chicken and pat dry. Combine mustard, vinegar, oil, tarragon, and pepper in a large heavy-duty plastic food bag or nonreactive bowl. Add chicken and seal bag (or cover bowl). Rotate bag to distribute marinade and place in a shallow pan. Refrigerate for at least 1 hour or until next day, turning chicken occasionally.

Remove chicken from bag and drain, reserving marinade. Arrange chicken in center of an 18- by 30-inch piece of heavy-duty foil; pile potatoes over chicken. Spoon reserved marinade over potatoes. Bring foil edges up over potatoes and crimp well to seal.

Set foil bundle in center of cooking grate. Place lid on grill. Cook until chicken near bone is no longer pink and potatoes are tender when pierced (35 to 45 minutes; cut chicken to test). Transfer bundle to a platter and open foil to serve. Season to taste with salt.

This recipe yields 4 to 5 servings.

Comments: Small potatoes grill together with mustard-marinated chicken breasts in one foil bundle, a convenient and delicious way to prepare a meal. If you like, parboil small artichokes, cut them in half, and add them to the packet.

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