Broiled Chicken with Mustard (Poulet Grille a la Moutarde)

Title:
Broiled Chicken with Mustard (Poulet Grille a la Moutarde)

Yield:
4 Servings

Categories:
French,
Poultry




Ingredients:





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