Title: Broiled chicken with mustard (poulet grille a la moutarde
 Categories: French, Poultry
      Yield: 4 Servings
 
    3/4 lb Very small potatoes
      1    Large carrot
      4    Small white onions
           Salt & pepper
      4 lb Chicken split for broiling
      2 tb Dijon or dusseldorf mustard
      2 tb Peanut oil
      2 tb Butter
    1/3 lb Mushrooms
      1 tb Red wine vinegar
      2 tb Finely chopped parsley
 
  1. Preheat the broiler. 2. Peel the potatoes. If they are not very
  small,cut them in half. Put them in a saucepan and cover with water.
  3. Trim and peel the carrot. Cut into 2-in. lenght, then cut into
  quarters. Peel the onions and cut them in half. Add the carrots and
  onions to the potatoes. Add salt to taste and bring to a boil. Let
  stand 10 min. 4. Meanwhile, sprinkle the chicken halves with salt and
  pepper. Brush on all sides with mustard. Arrange the halves side by
  side in a baking dish, skin side down. Sprinkle with the oil. Place
  under the broiler and cook for 10 min. 5. Drain the vegetables. Melt
  the butter in a skillet and when quite hot but not brown, add the
  vegetables. Cook over relativly high heat, shaking the skillet and
  stirring the vegetables. Add the mushrooms and sprinkle with salt and
  pepper to taste. Continue cooking, shaking the skillet and stirring
  occasionally, about 7-8 min. 7. Pour off all the fat from the baking
  dish and turn chicken halves again. 8. Turn then oven heat to 400.
  Place the dish in the oven and bake 10 min. 9. Place the dish on top
  of the stove. Add the vinegar to the liquid and cook for a few
  seconds over high heat,stirring. Sprinkle with parsley.
  
  File