Chicken Marinated with Herbes Salées

⅓ cup herbes salées (see our recipe)

⅓ cup sweetened applesauce

⅓ cup sour cream

⅓ cup maple syrup

¼ cup Dijon mustard

6 cloves cloves garlic, finely chopped

2 green onions, chopped

2 tablespoons white wine vinegar

2 tablespoons olive oil

1 pinch Pepper

4 to 6 boneless, skinless chicken breasts

Herbes Salées

1 ½ cups fresh parsley leaves

¼ cup fresh chives

¼ cup fresh summer savoury leaves

2 teaspoons fresh thyme leaves

1 teaspoon fresh rosemary leaves

1 ½ cups finely diced carrots

1 ½ cups finely chopped leeks (white and green parts)

½ cup finely chopped celery

4 green onions, finely chopped

¾ cup coarse salt


Chicken Marinated with Herbes Salées

1. In a baking dish or large sealable plastic bag, combine all the marinade ingredients. Season with pepper. Add the chicken and turn to coat. Cover the dish or seal the bag. Refrigerate for about 12 hours.

2. Preheat the gas grill, setting the burners to medium. Grill the chicken until cooked through, about 5 minutes a side.

3. Serve with Salad with Frothy Cream Dressing and Potatoes Baked in the Coals (see recipes).

Herbes Salées

1. Finely chop all the herbs. In a glass bowl, combine all the ingredients. Cover and refrigerate for 4 to 5 days. Spoon into 8 125-ml (1/2 cup) jars. Seal and refrigerate. The herbs will keep for at least several weeks in the refrigerator.

See more: Herbs, Dinner, French, Grill, Main

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