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BISTRO CHICKEN (GRILLED)
1 fresh chicken, about 3 1/2 pounds
1/4 cup Dijon mustard
2 garlic cloves, minced to a paste with salt
2 tablespoons minced fresh tarragon
1/4 cup extra virgin olive oil
Sea salt and freshly ground pepper to taste
1 or 2 bunches watercress, thick stems removed
Remove the chicken's backbone and crack the breast bone so the bird lies flat, rinse and pat dry. Combine the mustard, garlic and tarragon in a small bowl, whisk in the olive oil, salt and pepper. Spread mixture evenly on both sides of chicken, let stand at room temperature 1 hour.
Prepare a medium-hot charcoal fire, when ready, arrange half the coals on either side of the grill with a drip pan in the center. Put the chicken skin-side down on the grill rack over the drip pan, cover (leave vents open), and cook until the skin is brown and crisp. Turn chicken, cover the grill, and cook until the underside is colored and the juices run clear (total time is about 25 minutes).
Set the chicken on a platter and let rest for 15 minutes before cutting into serving pieces, line a serving platter with the watercress, top with the chicken and drizzle with juices collected on the "resting" platter. Serves 4
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