Title: Mustard-barbecued chicken legs
 Categories: Poultry
      Yield: 4 Servings
 
      2 tb Dijon mustard
      1 tb Dry white wine
    1/4 ts Dried basil
    1/4 ts Oregano
    1/4 ts Rosemary
    1/4 ts Thyme
      1    Clove garlic minced
      4    Chicken legs & thighs
 
  In small bowl, mix mustard, wine, herbs and garlic until well
  combined. Spread evenly over all sides of chicken.  Cover chicken and
  refrigerate about 3 hours.  Arrange chicken on barbecue grill about
  6-inches above glowing coals.  Grill chicken legs until well browned
  on both sides, abot 45 minutes in all (meat near thigh bones should
  no lomger be pink or run with pink juices when tested).  Serves 4.