Chicken with Mustard & Garlic

4 chicken quarters, about 10 oz each
8 garlic cloves, thinly sliced
3 shallots, finely chopped
2-3 t paprika
5 T tarragon mustard or other mild mustard
3 T dijon mustard
3 T olive oil
2 T lemon juice
3 T creme fraich or light sour cream
salt and black pepper

Place the chicken in a shalow dish. Mix the garlic, shallots, paprika, half the tarragon mustard, the dijon mustard, oil and lemon juice in a bowl, add to the chicken and turn to coat. Cover and leave in the refrigerator over night.
Remove from marinade and grill legs and thighs over a medium-hot grill for 10 minutes, turning once, then add the breasts and grill for 10 - 15 minutes, or until the juices run clear. Mix the reserved mustard with the creme fraich, spread over the hot chicken, and season well. Serve immediately.
Serves: 4