Savory Broiled Chicken with Mustard

Yield: 4 Servings

Ingredients

3/4 lb very small potatoes
1    large carrot
4    small white onions
1    salt & pepper
4 lb chicken split for broiling
2 T  dijon (or dusseldorf)
2 T  peanut oil
2 T  butter
1/3 lb mushrooms
1 T  red wine vinegar
2 T  finely chopped parsley

Preparation

1. Preheat the grill.

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 on the grill 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 a relativly high heat, remembering to shake the skillet occasionally to avoid sticking, and continue to stir the vegetables. After this, add the mushrooms and sprinkle with salt and pepper to your 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 topof the stove. Add the vinegar to the liquid and cook for a few seconds over high heat,stirring and then generously sprinkle with parsley.