Broiled Chicken With Mustard (Poulet Grille A

Broiled Chicken With Mustard (Poulet Grille A

Yield: 4 Servings

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

-mustard)

2 T peanut oil

2 T butter

1/3 lb mushrooms

1 T red wine vinegar

2 T finely parsley,Chopped

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 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.