Poulet Grille A La Moutarde (broiled Chicken

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		France, Poultry	4	Servings

INGREDIENTS

3/4	lb	Very small potatoes
1		Large carrot
4		Small white onions
		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 chopped parsley

INSTRUCTIONS

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. 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
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 194 Calories From Fat: 113 Total Fat: 12.8g Cholesterol: 15.3mg Sodium: 23.1mg Potassium: 556.6mg Carbohydrates: 18.2g Fiber: 2.9g Sugar: 2.4g Protein: 3.2g