1 broiler-fryer chicken, cut in parts
1/4 c. olive oil (do not substitute other type oil)
1/4 c. wine vinegar
2 tsp. sugar
1 tsp. dry mustard
1 tsp. salt
1/2 tsp. tarragon leaves
1/4 tsp. rosemary
1 clove garlic, minced
1/2 tsp. freshly ground pepper

In a pint jar, place olive oil, wine vinegar, sugar, mustard, salt, tarragon leaves, rosemary leaves, garlic and pepper. Cover jar and shake vigorously. Place chicken in a shallow dish and pour marinade over it. Cover and allow to marinate overnight in refrigerator.

When ready to cook, place parts on prepared grill. Cook turning every 10 to 15 minutes for 1 hour or until fork can be inserted in chicken with ease. Makes 4 servings.